Preheat the oven to 220°C / 425°F. Toss the diced sweet potatoes with 1 tbsp neutral oil, a pinch of salt and a grind of black pepper. Spread them in a single layer on a rimmed baking sheet. Roasting at high heat caramelizes the sugars on the sweet potato surface, producing golden edges and concentrated flavor; it also cooks them faster so they’re tender inside and crisp outside.

Roast the sweet potatoes for 20–25 minutes, turning once halfway through so all sides get color. Start checking at 18 minutes — you want deep golden-brown edges and a fork-tender interior. Remove from oven and leave on the tray; the residual heat keeps them warm while you finish the rest.

While the potatoes roast, prepare the miso-maple glaze: in a small bowl whisk together 2 tbsp white miso and 2 tsp maple syrup with 1–2 tsp water to make a glossy, brushable paste. Miso brings salty umami that balances maple’s sweetness — thinning it slightly ensures it will spread and caramelize without burning immediately.

Pat the pressed tofu cubes very dry with paper towels — moisture is the enemy of crispness. Toss the cubes gently with 1 tbsp cornstarch until lightly coated; the cornstarch creates a dry exterior that fries up into a brittle, crunchy crust.

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tbsp sesame oil and swirl to coat. When the oil shimmers, add the coated tofu cubes in a single layer, spacing them so they don’t steam. Sear without moving for 3–4 minutes per side until each face is golden-brown. High, steady heat forms a Maillard crust that locks structure into the tofu and contrasts with the soft sweet potato.

Lower the heat to medium, brush each tofu cube lightly with the miso-maple glaze, and continue cooking 1–2 minutes per side more, flipping and glazing once. The glaze should bubble and thicken, adhering to the tofu. Watch closely: miso contains sugars and can char if the pan is too hot, so moderate the heat as needed.

If you prefer a deeper glaze finish, transfer glazed tofu to the oven for 3–5 minutes (on the same tray as sweet potatoes if space allows). A brief oven finish sets the glaze without excessive pan-smoking — it’s an easy way to get an even sheen on all sides.

Make the scallion-ginger dressing: in a small bowl whisk together 2 tbsp rice vinegar, 2 tsp tamari, 2 tsp maple syrup (optional — a little ties the flavors), 2 tsp grated ginger, a pinch of salt and freshly ground pepper. Stir in 1–2 tbsp thinly sliced scallion. This dressing is bright and acidic to cut the richness of the sesame oil and miso glaze, and the ginger adds warmth and aroma.

Heat a wide skillet over medium. Add the roasted sweet potatoes to the pan with the minced garlic and sauté 30–45 seconds to reheat and infuse with garlic flavor; then add the chopped kale and a pinch of salt. Toss and cook 1–2 minutes until the kale is wilted but still bright green. Quick wilting preserves kale’s bite and nutrients while marrying it to the sweet potatoes.

Turn off the heat and dress the sweet potato-kale mixture with 1–2 tbsp of the scallion-ginger dressing (reserve the rest for plating). Toss gently so the dressing clings but doesn’t make things soggy. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if you want extra brightness.

To assemble, divide the sweet potato and kale between two plates. Arrange the glazed tofu on top, spoon any pan juices over the tofu, and drizzle remaining scallion-ginger dressing around the plate. The combination of hot roasted sweet potato, warm wilted kale and glossy tofu creates appealing contrasts in temperature and texture.

Finish with a scattering of toasted sesame seeds, the reserved sliced scallion, and a lemon wedge at the side. Serve immediately. The seeds give a nutty crunch and the lemon adds an optional acidic lift that brightens the whole dish.