Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles
These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The caramelization process transforms kimchi from tangy and crunchy, to deeply rich and savory with a jam-like consistency. For added protein, Chef Toni Sakaguchi from The Culinary Institute of America tops the sweet potatoes with Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. It’s the perfect addition to a loaded sweet potato! Find the video, recipe, and printable recipe PDF below!
Yield: 8 Portions
Method
For the Caramelized Kimchi: In a large rondeaux over medium heat, add the olive oil and butter, let the butter start to brown. Add in kimchi and onions, sauté until onions are soft and translucent. Add the sugar.
Reduce heat to low, cover with a cartouche, and cook for 2-2 ½ hours, stirring occasionally to prevent sticking. Cook until the mixture looks homogenous and almost jam-like.
For the Sweet Potato: Preheat a 400°F oven.
Rub the exterior with oil, then sprinkle with salt and pepper. Place on a baking sheet in the oven and bake for 45 minutes or until the potato is cooked through and tender.
For the Gochujang Crema: Combine all ingredients.
Heat a sauté pan over medium high heat. Once hot, add the Zesty Mexican Style Tofu Skillet. Let cook, stirring periodically until slightly browned. Stir in the cilantro and green onions.
To Serve: Cut the potato ¾ through lengthwise down the center. Placing hands at opposite end of the potato, push the ends towards the center to fluff.
Place the Zesty Mexican Style Tofu Skillet on 1 side of the sweet potato. Place a spoonful of the Caramelized Kimchi on the other side. Place the edamame down the center of the potato. Drizzle with the Gochujang Mayonnaise and sprinkle with micro cilantro and sesame seeds.
Note: For a vegan version, replace the Mexican Crema with Vegan Mayonnaise.
Ingredients
Caramelized Kimchi
60 g, Olive oil
60 g, Butter
28 oz., Kimchi
100 g, Onion, julienne
10 - 20 g, Brown sugar
Spicy Gochujang Crema
½ cup, Mexican crema
2 Tbsp., Gochujang
1 Tbsp., Kimchi liquid
1 Tbsp., Apple cider vinegar
¼ tsp., Garlic, minced
1 tsp., Sugar
2 tsp., Sesame oil, roasted
8 ea., Sweet Potato, washed
1 Tbsp., Olive oil
as needed, Salt
as needed, Ground black pepper
14 oz., Zesty Mexican Style Tofu Skillet
2 Tbsp., Cilantro, chopped
2 Tbsp., Green onions, sliced
1 cup, Edamame
¼ cup, Green onions, sliced thin
1 oz., Micro cilantro
1 Tbsp., Sesame seeds, toasted
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Pulmuone and Nasoya.
