Looking for a quick, nutritious weeknight dinner that’s packed with flavor? This Sweet Potato and Tofu Stir-Fry has become my go-to recipe when I want something satisfying yet healthy. The combination of tender sweet potatoes and crispy tofu creates a perfect balance of textures, while a savory sauce brings everything together beautifully.
Ingredients
- 2 medium sweet potatoes, cut into 1-inch cubes
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch (for coating tofu)
- 3 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ cup vegetable broth
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I usually wrap it in paper towels and place something heavy on top.
- Cut the sweet potatoes into even-sized cubes and microwave them for 4-5 minutes until slightly tender but not fully cooked.
- Toss the cubed tofu in cornstarch until lightly coated.
- Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Add the tofu and cook until golden brown on all sides (about 8-10 minutes). Remove and set aside.
- Add remaining oil to the pan. Stir-fry sweet potatoes for 5-6 minutes until they develop a slight crust.
- Add bell pepper and broccoli, cooking for 3-4 minutes until crisp-tender.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Whisk together all sauce ingredients in a small bowl. Pour into the pan and bring to a simmer.
- Return tofu to the pan and toss everything together until well-coated and heated through.
Cook Time and Serving Size
Prep Time: 15 minutes (plus 30 minutes for pressing tofu)
Cook Time: 25 minutes
Total Time: 40 minutes (70 minutes including tofu pressing)
Servings: 4
Recipe Notes
- For extra-crispy tofu, freeze and thaw it before pressing – this creates a more meat-like texture.
- Sweet potatoes can be pre-cooked in the microwave to save time, but don’t overcook them as they’ll continue cooking in the stir-fry.
- If the sauce gets too thick, thin it out with a splash of vegetable broth or water.
- Store leftovers in an airtight container for up to 3 days. Reheat in a pan for best results, as microwaving may make the tofu soggy.
- For a gluten-free version, use tamari instead of soy sauce.
- Feel free to adjust the sauce ingredients to your taste – add more maple syrup for sweetness or a dash of sriracha for heat.
Sweet Potato and Tofu Stir-Fry
A quick, nutritious weeknight dinner that's packed with flavor. The combination of tender sweet potatoes and crispy tofu creates a perfect balance of textures, while a savory sauce brings everything together beautifully.
Ingredients
- 2 medium sweet potatoes cut into 1-inch cubes
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch for coating tofu
- 3 tablespoons vegetable oil
- 1 red bell pepper sliced
- 2 cups broccoli florets
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ cup vegetable broth
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I usually wrap it in paper towels and place something heavy on top.
- Cut the sweet potatoes into even-sized cubes and microwave them for 4-5 minutes until slightly tender but not fully cooked.
- Toss the cubed tofu in cornstarch until lightly coated.
- Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Add the tofu and cook until golden brown on all sides (about 8-10 minutes). Remove and set aside.
- Add remaining oil to the pan. Stir-fry sweet potatoes for 5-6 minutes until they develop a slight crust.
- Add bell pepper and broccoli, cooking for 3-4 minutes until crisp-tender.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Whisk together all sauce ingredients in a small bowl. Pour into the pan and bring to a simmer.
- Return tofu to the pan and toss everything together until well-coated and heated through.
