Sweet Potato Stir-Fry with Bell Peppers and Tofu

Instructions

1. 1

   Peel and dice the sweet potatoes into small cubes.

2. 2

   Cut the tofu into cubes and pat dry with paper towels.

3. 3

   Deseed and slice the red and green bell peppers into strips.

4. 4

   Mince the garlic and grate the ginger.

5. 5

   In a small bowl, mix the soy sauce, cornstarch, and water to create a slurry.

6. 6

   Heat 1 tablespoon of olive oil in a large pan or wok over medium heat.

7. 7

   Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove from pan and set aside.

8. 8

   In the same pan, add the remaining olive oil. Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant.

9. 9

   Add the sweet potato cubes to the pan and stir-fry for 10-12 minutes until slightly soft.

10. 10

    Add the bell pepper strips and continue to stir-fry for another 5 minutes until all vegetables are tender.

11. 11

    Return the cooked tofu to the pan and mix everything well.

12. 12

    Add the soy sauce slurry to the pan and stir until the sauce thickens and coats the vegetables and tofu.

13. 13

    Season with black pepper to taste.

14. 14

    Garnish with chopped spring onions and sesame seeds before serving.