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.