Tofu and Sweet Potato Stirfry

This is a delicious nourishing and satisfying stir fry. Every time I make this dish I feel like I should be a monk eating this in a monastery after a day of meditation and field tilling. This stir fry is so simple and perfectly illustrates that it is possible to create complex flavors with minimal ingredients. I owe credit for this recipe to Jen, who taught it to me.

What you will need: a sweet potato, peeled and cubed. a pound of tofu, cubed, coconut oil or olive oil for frying, chopped green onion, toasted sesame oil.

So once everything is cubed and ready to go, heat your oil and get frying. You want to get the tofu nice and crisped and brown on the outside. Here I am using a tofu pre-marinated in Indian spices.

And so begins the stir fry process. It takes a while for the sweet potato to get cooked through though, so you might want to try pre-cooking it for a while. But hey, I am patient so I just hover over the stove and stir.


Et voila! Once everything is cooked add the chopped green onion and drizzle with toasted sesame oil, season with salt and pepper and black sesame seeds if you so desire. Serve with brown rice and it will surely transport you to monastic heaven.