Chilli tofu and sweet potato stir-fry
4 serves
5 m
20 m
Ingredients
- 1 tablespoon olive oil
- 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 packet firm tofu, cut into large pieces
- 1 tablespoon salt-reduced soy sauce
- 1½ tablespoon sweet chilli sauce
- ¼ teaspoon chilli flakes
- Coriander sprigs, to serve
Method
Step 1
Heat oil in a large, non-stick wok or frying pan over high heat. Add the sweet potato and cook, stirring occasionally, for 8-10 minutes or until just tender. Transfer to a bowl.
Step 2
Add the spring onion to the wok or pan and cook for 1 minute. Add the bok choy and baby broccoli and stir-fry for 3-4 minutes 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 minutes 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.
