Preheat the oven to 200C/180C fan forced. Use a fork or skewer to prick sweet potatoes all over. Place on a baking tray and roast, turning once, for 50 minutes or until tender when pierced with a skewer.

Meanwhile, combine mirin, miso, soy sauce and oil in a small bowl. Lightly spray a non-stick wok with olive oil and heat over high heat. Stir-fry tofu, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate. Reduce heat to medium-high and spray wok with a little more oil. Add edamame, cabbage, shallot and ginger. Stir-fry for 2 minutes or until just tender. Return tofu to the wok with half the miso mixture and stir-fry for 1 minute or until heated through.

Cut a slit in each potato. Use a fork to lightly mash flesh. Spoon filling into each potato. Top with remaining miso mixture and sesame.