Directions
Subtitle: An Elegant Vegetarian Dish Inspired by Chinese Cuisine
Description: This simple and delicious stir fry features sweet potatoes, tofu, and ginger for a hearty vegetarian meal that will please your taste buds and fill you up! The combination of sweet potatoes and tofu makes for a satisfying and nutrient-rich meal, while the spice from the ginger adds just the right amount of kick to the dish.
Ingredients List:
– 1 cup cooked sweet potatoes (or 1 large baked sweet potato, peeled)
– 2 tablespoons chopped fresh gingerroot
– 1/2 teaspoon grated garlic
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– 1/2 cup canned chickpeas, rinsed and drained
– 1/2 pound firm tofu, cut into thin strips
– 1 tablespoon soy sauce
– 1 tablespoon dark sesame oil
– Salt and black pepper to taste
Instructions:
1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Prepare the sweet potatoes by boiling them until tender or roasting them at 400°F for about 1 hour, depending on their size. Once cooked, let cool before cutting into cubes.
3. While the sweet potatoes are cooking, prepare the ginger and garlic by finely grating or mashing both together using a mortar and pestle or a zester. Set aside.
4. Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and saute for a minute or two, until fragrant but not browned.
5. Add the chickpeas to the pan and toss well to coat with the oil. Cook for another minute or two, stirring occasionally, until the chickpeas begin to soften slightly.
6. Next, add the tofu to the pan along with the soy sauce. Stir to combine and allow the tofu to briefly absorb the flavors of the other ingredients.
7. Season with salt, pepper, and a pinch of cayenne if desired, then remove from the heat and set aside.
8. Combine the sesame oil and the reserved garlic mixture in a small bowl and mix thoroughly. Use a ladle or spoon to drizzle the dressing over the tofu mixture.
9. Return the pan to the heat and heat through, approximately 5 minutes. Remove from the heat and serve immediately.
Difficulty Level: Easy
Servings: 4
Nutrition Information:
Calories per serving: 395 kcal
Total fat: 18 g
Saturated fat: 3 g
Cholesterol: 30 mg
Sodium: 163 mg
Potassium: 231 mg
Total carbohydrate: 38 g
Dietary fiber: 15 g
Sugars: 10 g
Protein: 14 g
Note: This recipe is suitable for those who enjoy Asian food but may also be enjoyed by non-vegetarians as well. Just substitute chicken or shrimp for the tofu for a protein-packed version!
Steps
|
1
Done
|
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. |
|
2
Done
|
Prepare the sweet potatoes by boiling them until tender or roasting them at 400°F for about 1 hour, depending on their size. Once cooked, let cool before cutting into cubes. |
|
3
Done
|
While the sweet potatoes are cooking, prepare the ginger and garlic by finely grating or mashing both together using a mortar and pestle or a zester. Set aside. |
|
4
Done
|
Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and saute for a minute or two, until fragrant but not browned. |
|
5
Done
|
Add the chickpeas to the pan and toss well to coat with the oil. Cook for another minute or two, stirring occasionally, until the chickpeas begin to soften slightly. |
|
6
Done
|
Next, add the tofu to the pan along with the soy sauce. Stir to combine and allow the tofu to briefly absorb the flavors of the other ingredients. |
|
7
Done
|
Season with salt, pepper, and a pinch of cayenne if desired, then remove from the heat and set aside. |
|
8
Done
|
Combine the sesame oil and the reserved garlic mixture in a small bowl and mix thoroughly. Use a ladle or spoon to drizzle the dressing over the tofu mixture. |
|
9
Done
|
Return the pan to the heat and heat through, approximately 5 minutes. Remove from the heat and serve immediately. |
