Soy Braised Potatoes

Here’s a Korean-inspired dish that will be your new favorite way to eat potatoes! Sweet, savory, and creamy, this dish is so delicious. 

A few notes

  1. For any leftovers, store in an airtight container up to 3 days. This dish can be eaten cold. 
  2. We are using Yukon Gold potatoes for this recipe but red or Russet potatoes will work just fine. 
  3. If avoiding white sugar, feel free to substitute with maple syrup or agave nectar. 

This soy braised potato dish is: 

Vegan

Savory

Sweet

Hearty

& SO Tasty! 

Please let me know if you gave this recipe a try. Leave a comment below or tag a photo on Instagram @tifflovestofu. I’d love to see or hear how it turned out for you. 

 

Soy Braised Potatoes

Prep Time

5 min

cooking time

20 min

Servings

4

total time

25 min

Difficulty

Easy

Ingredients

1
5 Yukon Gold Potatoes (peeled and cubed)
2
3 tbsp sugar
3
1 tbsp black pepper
4
1 tbsp white distilled vinegar
5
1 tbsp salt
6
2 tbsp soy sauce
7
1 tbsp oil
8
1 cup water

Cooking Instructions

1
Step 1
Begin with peeling the potatoes and cutting it into mini cubes. In a pot on medium heat, add 1 tbsp of oil along with the potatoes. After 30 seconds, add the sugar, black pepper, salt, soy sauce, vinegar and water. Cover with a lid and steam for 20 minutes.
2
Step 2
After 20 minutes or when the potatoes are soft enough (stick a fork in the center of a potato to test it out), it is ready to be served.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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