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Chilli tofu and sweet potato stir-fry

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

Here’s a family dinner that packs a punch. This chilli tofu stir-fry is filling and flavoursome.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Chilli tofu and sweet potato stir-fry with baby broccoli

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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

Chilli tofu and sweet potato stir-fry

Chilli tofu and sweet potato stir-fry
  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
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
    Description

    Here’s a family dinner that packs a punch. This chilli tofu stir-fry is filling and flavoursome.

    Method
    1. 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.
    2. 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.
    3. 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.
    4. Step 4

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