I found a pretty decent recipe for sweet potato stir fry online. I added my own twist and threw in a few more veggies. Absolutely amazing!!
About 1 lb. extra-firm tofu
2 medium-sized sweet potatoes, peeled
1 lb. baby bok choy, washed and drained
¾ lb. broccolini, ends trimmed
6 scallions, trimmed
5 Tbs. vegetable oil
2 Tbs. dark sesame oil
4 Tbs. mirin
3 Tbs. rice wine vinegar
⅓ cup soy sauce, preferably low-sodium
1 ½ tsp. cornstarch
Three ¼-inch slices peeled fresh ginger, minced
1 large clove garlic, minced
¼ tsp. crushed red pepper, optional
- Slice tofu in half horizontally and place on several layers of paper towels. Lay several more sheets paper towels on top of tofu and press out excess moisture. Cut tofu into 1/2-inch-long slices. Set aside.
- Cut sweet potatoes lengthwise into 1/4-inch-thick slices. Stack slices and cut into 1/2-inch-long slices on diagonal. Set aside. Trim ends of bok choy and discard. Cut stalks and leaves into 1-inch-wide slices on diagonal. Set aside. Cut broccolini into 1-inch-long slices on diagonal. Set aside. Cut scallions (white and about 4 inches green) into 1-inch-long slices on diagonal.
- Heat 3 tablespoons vegetable oil and 1 tablespoon sesame oil in very large skillet or wok over medium heat. Add sweet potatoes and cook, stirring occasionally, for 6 to 10 minutes, or until almost cooked through. Remove from pan.
- Meanwhile, mix mirin, vinegar, soy sauce and cornstarch and set aside. Heat remaining vegetable oil and sesame oil in skillet or wok and add tofu. Cook about 3 minutes on each side or until light golden brown. Set aside and keep warm. Combine bok choy, broccolini and scallions, returning sweet potatoes and tofu to skillet, and stir-fry for 2 minutes more, or until crisp-tender. Add ginger and garlic and cook 1 minute longer or until just fragrant. Add mirin mixture and cook about 30 seconds, or until slightly thickened. Sprinkle with crushed red pepper, if desired.
- Serve vegetable mixture hot over rice or noodles with soy sauce, if desired.