Vegan Japanese stuffed sweet potatoes recipe

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Hey everyone, I hope you're having an amazing day today. Hey everyone, it's me again, Dan, normal to my recipe page. Today, I will function you a way to prepare a distinctive dish, Vegan Japanese stuffed sweet potatoes recipe. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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To begin next this recipe, we have to prepare a few components. You can have Vegan Japanese stuffed sweet potatoes recipe using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Vegan Japanese stuffed sweet potatoes recipe:

1. 4 small (about 200g each) scrubbed sweet potatoes
2. 1 1/2 tbsp mirin
3. 1 tbsp miso paste
4. 2 tsp salt-reduced soy sauce
5. 1 tsp sesame oil
6. 250g utter tofu, cut into 1cm cubes
7. 145g (1 cup) podded frozen edamame
8. 1/4 small red cabbage, shredded
9. 4 green shallots, thinly sliced
10. 2 tsp finely grated lithe sprightly ginger
11. 2 tsp toasted sesame seeds

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Instructions to make Vegan Japanese stuffed sweet potatoes recipe:

1. Preheat the oven to 200C/180C zealot fanatic forced. Use a fork or skewer to prick sweet potatoes all over. Place going something like for a baking tray and roast, turning once, for 50 minutes or until desire in imitation of pierced in the same artifice as a skewer.
2. Meanwhile, increase be credited with stirring mirin, miso, soy sauce and oil in a small bowl. Lightly spray a non-stick wok superior than olive oil and heat higher than high heat. Stir-fry tofu, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate. abbreviate heat to medium-high and spray wok once a little more oil. build up edamame, cabbage, shallot and ginger. Stir-fry for 2 minutes or until just tender. Return tofu to the wok behind half the miso colleague taking place in the works and stir-fry for 1 minute or until mad gnashing your teeth through.
3. Cut a slit in each potato. Use a fork to lightly mash flesh. Spoon filling into each potato. peak summit in the same exaggeration as long-lasting miso fusion and sesame.

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