Looking for a nutritious, flavor-packed meal that comes together in minutes? This Sweet Potato Tofu Stir-Fry is my go-to recipe when I want something healthy yet satisfying. The combination of crispy tofu and tender sweet potatoes creates a perfect balance of textures, while a savory sauce brings everything together beautifully.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons cornstarch (for coating tofu)
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green onions, sliced
- 1 red bell pepper, sliced
- For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- ½ cup vegetable broth
Instructions
- Press tofu for 30 minutes to remove excess moisture. Cut into 1-inch cubes and toss with cornstarch until evenly coated.
- Mix all sauce ingredients in a small bowl and set aside.
- Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add remaining oil and sweet potato cubes. Cook for 5-7 minutes, stirring occasionally.
- Add garlic, ginger, and bell pepper. Stir-fry for 2-3 minutes.
- Return tofu to the pan, pour in the sauce, and cook for another 3-4 minutes until the sweet potatoes are tender and the sauce has thickened.
- Garnish with green onions and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes (plus 30 minutes for pressing tofu)
Cook Time: 20 minutes
Total Time: 35 minutes (65 minutes including tofu pressing)
Servings: 4
Recipe Notes
To ensure the best results with this Sweet Potato Tofu Stir-Fry, keep these tips in mind:
- Don’t skip pressing the tofu – it’s crucial for achieving that crispy exterior.
- Cut sweet potato cubes uniformly for even cooking.
- For extra crispy tofu, you can air-fry it instead of pan-frying.
- Store leftovers in an airtight container for up to 3 days.
- Make sure your pan is hot before adding the tofu to achieve the best sear.
- If the sauce gets too thick, thin it out with a splash of vegetable broth.
Sweet Potato Tofu Stir-Fry
A nutritious, flavor-packed meal that comes together in minutes. The combination of crispy tofu and tender sweet potatoes creates a perfect balance of textures, while a savory sauce brings everything together beautifully.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons cornstarch for coating tofu
- 3 tablespoons vegetable oil
- 2 cloves garlic minced
- 1- inch piece ginger grated
- 2 green onions sliced
- 1 red bell pepper sliced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- ½ cup vegetable broth
Instructions
- Press tofu for 30 minutes to remove excess moisture. Cut into 1-inch cubes and toss with cornstarch until evenly coated.
- Mix all sauce ingredients in a small bowl and set aside.
- Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add remaining oil and sweet potato cubes. Cook for 5-7 minutes, stirring occasionally.
- Add garlic, ginger, and bell pepper. Stir-fry for 2-3 minutes.
- Return tofu to the pan, pour in the sauce, and cook for another 3-4 minutes until the sweet potatoes are tender and the sauce has thickened.
- Garnish with green onions and serve hot.