Switch up the stir-fry by leaving rice behind and replacing it with caramelized roasted sweet potatoes. Once sliced, they’re ready to take on a sticky broccoli-tofu topper for a meal that will satisfy your takeout cravings.
Change it up
Instead of broccoli, try sliced bok choy or cauliflower florets. Cubed chicken breast can be substituted for tofu; increase the cooking time accordingly to make sure it’s fully cooked through.
Ingredients
4 medium sweet potatoes
Sauce
1/4 cup (60 mL) water
2 Tbsp (30 mL) rice vinegar or apple cider vinegar
1 Tbsp (15 mL) maple syrup
1 Tbsp (15 mL) tamari
2 garlic cloves, minced
1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp (10 mL) arrowroot flour (arrowroot starch)
1 tsp (5 mL) ground dried ginger
2 Tbsp (30 mL) coconut oil or refined avocado oil
1 – 350 g pkg extra-firm tofu, cubed
1 head broccoli, cut into bite-sized florets
Directions
Preheat oven to 400 F (200 C).
Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
In small bowl, whisk all sauce ingredients together. Set aside.
In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender. Stir in prepared sauce and cook until sauce is glossy and thick.
To serve, slice potatoes in half and fill with broccoli and tofu.
Each serving contains: 295 calories; 13 g protein; 12 g total fat (7 g sat. fat, 0 g trans fat); 37 g total carbohydrates (10 g sugars, 6 g fibre); 342 mg sodium
