mustard-crusted tofu with sweet potatoes and kale: the verdict

A week later than originally planned, I finally made the mustard-crusted tofu with sweet potatoes and kale. Long story short: it was absolutely wonderful. Tangy flavours - mustard grains, lime juice - infused the earthy sweet potato and the curly kale. The tofu absorbed the mustard just beautifully - and an extra dash of soy sauce carried the savoury flavours through.

A few changes: I used groundnut oil instead of vegetable oil (as recommended by one of the comments earlier this week), and reduced the oil used from 4 tbsp to 2 1/2. I also added a splash of soy sauce to the tofu, but otherwise, I stuck pretty close to the recipe.

I think the sweet potatoes should go into the pan before the curly kale - it needs a bit longer to cook. And the tofu needs a bit longer than 2 minutes on each side to get that lovely crispiness.

The recipe says it makes four servings, but it really made two respectable servings for my husband and me - so if you're serving it as the sole course for dinner, it really only serves two.