Japanese Sweet Potatoes With Tofu and Gochujang Butter

Step 1

Scrub the sweet potatoes and pierce each four to five times with a paring knife. Microwave on HIGH for 3 minutes. Remove and use your hands to rub all over with 1 tablespoon of the oil.

Step 2

Transfer to an air fryer and cook at 400 degrees for 30 to 40 minutes, or until fork-tender. (Alternatively, you can roast them in the oven at 425 degrees for 30 to 40 minutes, or until fork-tender.)

Step 3

Meanwhile, pat the tofu dry and use your hands to crumble it into small pieces. (The smaller the pieces, the crispier the tofu will get.)

Step 4

In a large skillet over medium-high heat, heat the remaining 2 tablespoons of the oil until it shimmers. Add the tofu and spread it evenly in the pan. Cook, undisturbed, until browned on the bottom, about 2 minutes. Scrape up and toss with a spatula, spread out evenly again, and repeat, pan-frying for 1 to 2 minutes at a time and then scraping and tossing. (Scrape up any bits that are sticking to the pan.) If the pan seems dry, add a little more peanut oil, as needed. Continue cooking, stirring occasionally, until the tofu is deeply browned and crispy all over, 10 to 15 minutes. Stir in the salt and the black pepper. Taste, and season with more salt and/or pepper as needed. Remove from the heat.

Step 5

In a small bowl, use a fork to mash together the butter, gochujang and toasted sesame oil until fairly smooth.

Step 6

When the sweet potatoes are ready, divide them among serving plates and let cool for a few minutes. Slash them open. Divide the gochujang butter among them, top with the crispy tofu and scallions, drizzle with a little sesame oil and serve warm.