Name: Tofu and sweet potato vermicelli
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Ingredients: 210 g firm tofu, drained, pressed between towels for 10 minutes, and 1/2-inch cubed; 25 g sweet potato vermicelli; 2 oz spinach; 1/2 medium sweet potato, peeled and 1/2-inch diced; 1 tsp avocado oil; 1 tbsp low sodium soy sauce; 1 tsp rice vinegar; 1 tbsp ginger, grated; 1 clove garlic, minced; 3 tbsp water; 1/4 tsp salt

Instructions

Prep 25 min · Cook 15 min

Boil a medium pot of water. Cook the sweet potato vermicelli for 7 minutes until translucent and tender. Drain and rinse with cold water. Meanwhile, whisk the soy sauce, rice vinegar, and 1 tablespoon of the water in a small bowl.
Heat half the avocado oil in a 12-inch nonstick skillet over medium-high heat. Season the tofu cubes with salt and add to the pan in a single layer. Sear undisturbed for 4 minutes, flip, and sear for 3 minutes more until at least two sides are deep golden. Remove tofu from the skillet. Done when deep golden on multiple sides.
Wipe out the skillet and add the remaining oil over medium heat. Add the diced sweet potato and 2 tablespoons of the water. Cover and steam for 8 minutes until a fork slides into the potato easily. Uncover and cook for 1 minute to evaporate any remaining liquid. Done when tender when pierced with a fork.
Add the garlic and ginger to the sweet potatoes and cook for 1 minute until fragrant. Stir in the cooked noodles, seared tofu, and spinach. Pour the soy sauce mixture over the ingredients. Toss constantly for 2 minutes until the spinach is wilted and the noodles are glossy.

Nutrition

Ingredients

Instructions

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