Mashed sweet potatoes with sesame tofu chips

Ingredients for 4 servings

Melting Onions: • 400g onions
• 25g fresh ginger
• 60g butter salt

Mashed sweet potatoes: • 1 kg potatoes
• Salt, Pepper
• 50 g soft plums (pitted)
• 0.5 bunches of coriander

Sesame tofu cutlets: • 500 g tofu (natural, health food store)
• 80 g bread crumbs
• 40 g unpeeled sesame seeds
• 2 eggs
• salt, pepper
• 100 g flour
• 6 tablespoons oil
• 25 g fresh ginger
• 7 tablespoons soy sauce
• 4 sprigs cilantro for garnish

Time: 1 h

Preparation
1. Cut onions into thin rings. Ginger, peel and finely grate. Melt butter, add onions and ginger and cook for 20 minutes over low heat open. Stir frequently. Season with salt.


2. Peel the sweet potatoes, coarsely dice, cover with salted water and bring to a boil. Cover and cook 20 minutes. Soft plums into quarters. Drain potatoes and let steaming out well. Mash finely with a potato masher. Season with salt and pepper. Coriander leaves pluck, chop coarsely and lift with the plums with the puree. Keep warm.

3. Cut for pulp tofu lengthwise into 8 slices. Mix bread crumbs with sesame. Beat the eggs and season with salt and pepper. Tofu slices until the flour, then in egg and finally turn into the breadcrumbs. Heat oil in a large skillet. Tofu over medium heat until golden brown on each side for 3-4 minutes. Ginger peel, grate finely and mix with the soy sauce.

4. Serve with mashed sweet potatoes melt onions and sesame tofu chips, garnish with coriander leaves and serve immediately with the ginger-soy sauce.

Nutritional information per serving: 917 kcal
• 35 g protein
• 44 g fat
• 94 g carbohydrates