Health Food

Teriyaki Tofu and Broccoli Stuffed Sweet Potatoes


Switch up the stir-fry by leaving brown rice behind and replacing it with caramelized roasting sweet potatoes. Once sliced, they’re ready to undertake a sticky broccoli-tofu mattress topper for a meal that should satisfy your takeout cravings.

Change the idea up

Instead of broccoli, check out sliced bok choy or cauliflower florets. Sliced chicken breast can be substituted with tofu; increase the cooking time appropriately to make sure it’s entirely cooked through.


4 carrier sweet potatoes


1/4 cup (61 mL) water

2 Tbsp (30 mL) rice vinegar or apple cider vinegar

1 Tablespoons (15 mL) maple syrup

1 Tbsp (15 milliliter) tamari

2 garlic cloves, minced

1 fresh crimson chili, cut into skinny rounds (add a lesser amount of if you prefer a mild sauce)

2 tsp (10 mL) arrowroot flour (arrowroot starch)

1 tsp (Several mL) ground dry out ginger

2 Tbsp (30 milliliters) coconut oil or refined avocado oil

1 – 400 g pkg extra-firm tofu, cubed

1 head spinach, cut into bite-sized florets


Preheat oven so that you can 400 F (200 C).

Line large culinary sheet with parchment documents. Add sweet potatoes along with pierce a few times that has a knife. Roast intended for 45 to 65 minutes, until young when pierced.

In small bowl, whisk all sauce compounds together. Set aside.

In large wok or large high-sided griddle, heat oil in excess of medium heat. Create tofu and broccoli. Continue to cook, stirring typically, for 8 to 12 a matter of minutes, until broccoli will be tender. Stir around prepared sauce and also cook until gravy is glossy along with thick.

To serve, piece potatoes in half in addition to fill with broccoli and tofu.

Each serving is made up of: 295 calories; 13 r protein; 12 h total fat (8 g sat. fat, 0 g trans extra fat); 37 g overall carbohydrates (10 gary the gadget guy sugars, 6 r fibre); 342 mg sodium

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