Chilli tofu and sweet potato stir-fry
Here’s a family dinner that packs a punch. This chilli tofu stir-fry is filling and flavoursome.
- 2 medium gold sweet potatoes, peeled, cut into thick matchsticks
- 4 spring onions, thinly sliced
- 1 bunch baby bok choy, trimmed
- 1 bunch baby broccoli, halved lengthways
- 500g pkt firm tofu, cut into large pieces
- 1 tbs salt-reduced soy sauce
- 1 1/2 tbs sweet chilli sauce
- 1/4 tsp chilli flakes
- Coriander sprigs, to serve
Spray a wok or large non-stick frying pan with olive oil spray and place over high heat. Add the sweet potato and cook, stirring occasionally, for 8-10 mins or until just tender. Transfer to a bowl.
Spray wok or pan with more olive oil spray. Add the spring onion to the wok or pan and cook for 1 min. Add the bok choy and baby broccoli and stir-fry for 3-4 mins or until tender-crisp. Add the tofu and sweet potato and toss to combine.
Reduce heat to low and cook for 1-2 mins or until tofu is golden. Add the soy sauce, sweet chilli sauce and chilli flakes and stir until heated through.
Divide the stir-fry among serving bowls. Sprinkle with coriander sprigs to serve.
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