Tofu & sweet potato fritters with miso butter & kimchi

Tofu & sweet potato fritters with miso butter & kimchi

Sometimes food ideas just come to me and I can’t explain where I get the ideas from. But I do have to say that this one was definitely a win! The savory, salty and umami flavors from the miso butter really caressed the tofu and sweet potato fritters. The two in combination matched so well just like peanut butter does with jam. The kimchi as a topping just really sealed the deal for this sandwich. Overall the flavor notes you get are a combination of savory, umami, salty, sour, spicy and tangy. If you know me a little, I love combining all the flavor notes with each other because if you get that right, you’ll suddenly target all your taste buds all at once. This in turn will ‘shock’ your whole system with awe, amazement, surprise and disbelief because you have experienced what I love to call a ‘flavor explosion’. Everything I come up with must have ‘flavor explosion’ as its basic flavor tone. I’m not going to talk much more about this and get straight to the point. You only need to try it to know what I mean. And there’s only one way!


Tofu & sweet potato fritters:

  • 250g hard tofu
  • 150g pre-boiled potatoes
  • 1 medium-sized sweet potato 
  • 2-3 cloves garlic 
  • 3 tbsp all purpose flour (more might be needed)
  • Kimchi powder (coming soon to our webshop)
  • Salt and pepper to taste
  • Oil for frying

Miso butter:

  • 1 tbsp miso
  • 3 tbsp unsalted butter (of your choice)
  • ½ tbsp sriracha sauce


  • Red cabbage (chopped into strips)
  • White cabbage (chopped into strips)
  • Carrot (julienned)
  • Coriander leaves
  • 2 tbsp lemon juice
  • 2-3 tbsp mayo (of choice)
  • Salt and pepper to taste
  • Vinegar (optional)

Additional ingredients:

  • Choi Kimchi (of your choice)
  • Sourdough bread



To make the fritters:

In a mixer, combine the tofu, sweet potato, potato, garlic, kimchi powder, salt and pepper. Mix and crush to form a paste. Add flour and whir in the mixer again until a thickened texture develops. The mixture needs to hold well when formed into the shape of a patty. 

  1. With each patty made, wet your hands slightly with water and make a patty (as large as a falafel). Make sure to keep wetting your hands with water before making each patty. 
  2. Heat up vegetable oil on high heat. Make sure the oil is fully heated. To test, drop a few droplets of water in the oil and once it sizzles you know it’s ready. Place your patties in the oil and cook each side for 2-3 minutes or until golden brown. Place on a plate layed with kitchen towels to soak out the excess oil from the fritters.

To make the miso butter:

Combine the miso, butter and sriracha sauce and mix until fully combined. You can do this by hand or in a mixer. 

To make the coleslaw:

Combine the red cabbage, white cabbage, carrot and coriander leaves with lemon juice, mayo, salt and pepper. Mix and set aside.

To make the sandwich:

On your sourdough bread, spread the miso butter. Top it up with the tofu and sweet potato fritters, coleslaw and kimchi. Serve immediately or serve cold. Both ways are delicious.


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