Sweet potato with goma dare and crispy tofu from Ottolenghi Test Kitchen - Extra Good Things (page 112) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • Schooffiecooks on March 25, 2026

    Just made fries and left the tofu out. Added some extra roasted peanuts instead

  • nlehrer on January 09, 2026

    The shredded crispy tofu was so delicious! Next time, I’ll probably just use ready made chili crisp instead of making the chili oil.

  • gpolkes on January 02, 2026

    Very tasty! We loved the textural change for the tofu and the flavors complimented each other nicely. We used a mix of sweet potatoes, carrots, and red onion. I also appreciated that while it was four different components, they all were simple and straightforward making this a weeknight option. I might try serving with a cucumber salad or some such next time.

  • AmomentOfMusic on July 28, 2025

    This is a recipe that is really more than the sum of it's parts - so don't despair if any individual component seems underwhelming. Served on sweet potato for Peter and regular for me.

  • SheilaS on February 01, 2023

    Oh my, this is really good. The crispy tofu is the "Extra Good Thing" about this recipe. This is not tofu that purports to have an crispy exterior. These are crispy/crunchy/salty tofu bits that supposedly keep for several days but I keep nibbling on them so I'm not sure about that! The combination of roasted sweet potato wedges, topped with the sesame-based goma dare, a drizzle of the Aleppo chili oil and a sprinkle of the crispy tofu is a winner and while the recipe has multiple components, it's very efficiently written.

  • kitchen_chick on November 15, 2022

    Fantastic dish! We loved this. The "goma dare" is a great dipping sauce on its own that I'll make for other roasted veggies, and as noted in the recipe the crispy tofu bits are a great garnish for other dishes. The ingredient list could be in a better order from a prep point of view, so read the recipe carefully. I ended up tossing the tofu with the spices meant for the chile oil.

  • EmilyR on October 26, 2022

    Everyone loved this... it's a great mix of salty, sweet, an umami. I am so glad I made extra tofu (mine had to cook a touch longer) because I can't wait to make this again. It's a great little Autumn dish that is easy to amend for more or less spice.

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