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.