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.

4

5m

20m

Ingredients

  • 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

Method

STEP 1

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. 

STEP 2

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.

STEP 3

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.

STEP 4

Divide the stir-fry among serving bowls. Sprinkle with coriander sprigs to serve. 

 

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Dietary information

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Vegan
Vegetarian

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Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.