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.
Per serving:
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.