One of our favorite things is sushi and tempura veggies. So, for Valentine's Day 2015, we decided to make our own version at home.
With help from a friend who lent us a rice maker - essential to sushi - we created the Korean version of sushi that has sesame oil instead of the usual rice vinegar in the rice.
Panko Breaded Sweet Potato & Tofu
Cube sweet potato into 1 1/2 inch cubes. Boil in salted water until fork tender, but not mushy. Drain and rinse with cold water to stop cooking. Place on paper towel or a kitchen towel to dry.
Cube extra-firm tofu into 1 1/2 inch cubes and let dry between paper towel and a weighted top (plate with cans on it).
Mix panko, salt and fresh black pepper in a bowl. Crack an egg into another bowl and whisk.
Egg, panko, fry - Bread the cubes and "fry" in EVOO in a non-stick skillet with only enough oil to consider it a "wading pool." This is not real deep frying because the oil will slowly disappear and there won't be any to dump.
"Fry" until all sides are golden and dry on a paper towel.
Serve warm with spicy mayo and scallions (mix sriracha and mayo).
The meal was quite easy to make, just labor intensive. But, why not make Valentine's Day romantic with a food DIY for two?
