Tofu with Gochujang Butter Seasoned Japanese Sweet Potatoes  

Crispy tofu chunks and a spicy-sweet gochujang butter transform nutty Japanese sweet potatoes into a fun, filling dish. 

This yields more gochujang butter than is required for this dish, but it can be used on other roasted veggies, as a sandwich condiment, or as a spread for savory toast.

Gochujang butter can be prepared up to three days in advance. Refrigerate the sweet potatoes, tofu, and gochujang butter separately for up to four days.

Gochujang is available at well-stocked supermarkets, Asian markets, and online.4 large Japanese sweet potatoes (approx. 12 ounces each) 

3 tablespoons peanut oil or equivalent neutral vegetable oil, divided, plus more if needed  One package (14 to 16 ounces) of extra-firm tofu 1/2 teaspoon fine salt, plus enough to taste.

1/4 teaspoon black pepper, plus extra to taste. 1/2 cup (115 grams) of unsalted vegan butter, such as Miyoko's brand. 1/4 to 1/2 cup of gochujang (see NOTE) Two teaspoons of toasted sesame oil, plus more for serving.

1 to 2 trimmed and thinly sliced scallionsScrub the sweet potatoes, then puncture them four to five times with a paring knife.

Microwave on HIGH for three minutes. Remove, then rub 1 tablespoon of oil all over your hands.

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