2 medium sized sweet potatos, peeled, cut into matchsticks
4 green onions, sliced
1 bunch baby bok choy, chopped
1 bunch broccolini, sliced
680g extra firm tofu, chopped into large cubes
1 tablespoon salt-reduced soy sauce
1 ½ tablespoons sweet chilli sauce
¼ teaspoon chilli flakes
2 tablespoons fresh coriander for garnish
Spray a wok with olive oil and place over high heat. Add sweet potato and cook, stirring occasionally for 6 to 8 minutes, or until almost cooked through. Remove from the pan.
Add green onions to the pan and cook for 2 minutes. Add bok choy and broccolini and stir-fry for 3-4 minutes, until tender-crisp. Add tofu and sweet potato and mix well. Reduce heat to low and cook for a few minutes, stirring.
Add soy sauce, sweet chilli sauce, and chilli flakes and stir through just before serving. Garnish with fresh coriander leaves.