Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Compared to most other fellows, I have it pretty good. Right now, I have very limited call and my hours are fairly regular. However, I still spend around 12 hours at the hospital each day, plus an hour for my commute. This is partly self-induced since my first few hours are spent at the hospital fitness center. It is quite impressive. I still marvel at their selection of classes that start prior to 7 am (4-5 different classes depending on the day).

In any case, it is no wonder that Rob, working from home, with regular hours and no commute, has more time on his hands. The best part is that it has transcended into the kitchen for some delicious meals. Epic meals, at that. Rob has been neglecting his blog, especially for recipes, so I’ve decided to blog his culinary creations. Trust me, you don’t want to miss out on this one.

One of our favourite restaurants in Toronto is Banh Mi Boys and we nearly always ordered their tofu-kimchi sweet potato poutine. It is a riff on traditional poutine, a Canadian delicacy of potato fries covered in gravy and cheese. Their Asian fusion version has crispy sweet potato fries (our request), covered with kimchi, marinaded tofu, sprinkled with green onions and the mayonnaise is on the side (as per our request). Hannah shared a lovely photo of it here. They also have a pulled pork version for carnivores.

We have been fantasizing about making our own version for awhile, after we discovered how wonderful beer transformed sweet potatoes into crispy fries. With the boon of (vegan) kimchi, it was only a matter of time. Beer-Soaked Sweet Potato Fries + BBQ Jackfruit meat + kimchi + baked tofu. Rob added mayo to his which is what he photographed. He took all the photos for this, including step-by-step documentation of the components.

I didn’t want this to fade away into our memories, so here’s to a special recipe for you to try, too.

PS. For those interested, Rob shared the photos from our Portland, Oregon and Burning Man vacation here.

This is my submission for this month’s Bake Fest, and to this month’s Four Seasons Food for Sliding into Autumn.

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

1 recipe Beer-Soaked Sweet Potato Fries (Rob used a quarter of the beer for the fries and drank the rest)

1 recipe BBQ Jackfruit meat

1 lb tofu, pressed and chopped into cubes (Rob used silken tofu for a more curd-like texture and didn’t press it)
1-2 tsp toasted sesame oil
1-2 cups kimchi, chopped, with juice reserved, to taste
(vegan) mayonnaise, if desired
green onions, chopped, if desired

1. The components can be made in stages and saved as leftovers. However, the sweet potato fries need to be made prior to serving.

2. Begin by pressing your tofu. Chop it then marinate your chopped tofu in the toasted sesame oil and reserved kimchi juice, for at least 20 minutes.

3. Make your BBQ Jackfruit meat. This can be made in advance and reheated prior to serving.

4. Soak your sweet potatoes in beer, as per the Beer-Soaked Sweet Potato Fries directions.

4. When ready, bake your tofu at 350F for 40-45 minutes, or until browned and crispy, flipping half-way through. This can be made in advance and reheated prior to serving.

5. Bake your sweet potatoes, as per the Beer-Soaked Sweet Potato Fries directions.

6. To assemble your poutine, place sweet potato fries on a plate. Top with jackfruit, tofu and chopped kimchi. If you want to add mayonnaise, Rob preferred it mixed in with the kimchi.

Serves 4.