Name: Savory tofu and sweet potato bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice, rinsed; 1/3 cup water; 15 oz extra firm tofu, pressed, patted very dry, and crumbled; 3/4 medium sweet potato, peeled and cut into half-inch cubes; 1 tsp avocado oil; 1 tbsp low sodium soy sauce; 1 tsp rice vinegar; 3/4 tsp maple syrup; 3/4 tsp garlic powder; 1 tsp smoked paprika; 1/4 tsp salt; 1 green onion, sliced; 1 tbsp water

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let stand covered for 5 minutes.
While rice cooks, heat half the avocado oil in a 12-inch nonstick skillet over medium heat. Add the sweet potato cubes and a pinch of salt. Cover and cook for 5 minutes. Uncover and continue cooking until tender and browned, about 5 to 7 minutes. Transfer the potatoes to a plate.
Wipe out the skillet and heat the remaining oil over medium-high heat. Add the crumbled tofu in a single layer. Season with garlic powder, smoked paprika, and the remaining salt. Cook undisturbed for 4 minutes. Stir and continue cooking, stirring only every 2 minutes, until the tofu is golden and dry-looking, about 6 to 8 minutes total.
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and water. Return the sweet potatoes to the skillet with the tofu. Pour the sauce over the mixture and cook, stirring constantly, until the liquid reduces and glazes the tofu and potatoes, about 1 to 2 minutes. Serve the tofu mixture over the fluffed rice and garnish with green onions.

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Instructions

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