Fried tofu with baked sweet potato

Ingredients:

• 2 sweet potatoes (about 450 g), cut into 1 cm thick rounds.
• 2 tbsp vegetable oil + extra for frying
• 1 tbsp + 1 tsp paprika
• 1.5 cups of sour milk or kefir
• 1/4 cup hot sauce
• 1 package (400g) extra-firm tofu, drained and cut lengthwise into 1cm thick slices.
• 0.5 cup hot ketchup
• 1/4 cup light brown sugar
• 1 tbsp. apple cider vinegar
• 1.5 cups premium flour
• Coleslaw, for serving

Preparation:

1. Preheat oven to 425°F (220°C). Toss the sweet potatoes on a baking sheet with vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt, and a pinch of black pepper. Bake, turning halfway through, until golden brown and tender, about 30 minutes.
2. Combine the buttermilk and hot sauce in a shallow dish. Add the tofu, turn to coat, and marinate for 10 minutes. Combine the ketchup, brown sugar, and vinegar in a bowl; set aside. In a large bowl, combine the flour, remaining 1 tablespoon paprika, and 1/2 teaspoon each salt and black pepper; stir in 1 tablespoon of the marinade and mix until smooth.
3. In a large saucepan over medium heat, heat 2 inches of vegetable oil until the oil reaches 350°F (175°C) on a deep-fry thermometer. Dredge the tofu in the flour mixture, turning to coat evenly, then dip it back into the marinade, then dredge it again in flour to coat with flour clumps; transfer to a plate. Fry the tofu in two batches, turning once, until golden and crisp, 3 minutes. Transfer to a wire rack and season with salt.
4. Serve with baked sweet potato, coleslaw and ketchup sauce.