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Teriyaki Tofu and Broccoli Stuffed Sweet Potatoes
Serves 4.
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.Advertisement
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
Nutrition
Per serving:
- calories 295
- protein 13g
-
fat
12g
- saturated fat 7g
- trans fat 0g
-
carbohydrates
37g
- sugars 10g
- fibre 6g
- sodium 342mg
Directions
01
Preheat oven to 400 F (200 C).
02
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.
03
In small bowl, whisk all sauce ingredients together. Set aside.
04
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.
05
To serve, slice potatoes in half and fill with broccoli and tofu.
