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5 from 2 votes

Sweet and Sour Tofu and Veggie Stir Fry

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 servings
Author: Amy Rains

Ingredients

  • 3 tbsp sesame oil divided
  • 16 oz firm organic tofu
  • 2 medium sized sweet potatoes
  • 2 cloves of minced garlic
  • 1 tbsp minced or grated ginger
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 1 cup edamame beans I use frozen ones that are already prepped
  • 8 oz sliced mushrooms
  • 1/2 cup Tamari Soy Sauce GF
  • 1 tbsp honey
  • 3 tbsp sweet chili sauce
  • 3 tbsp rice vinegar
  • 1 tbsp sriracha sauce
  • 1/4 cup sesame seeds

Instructions

  • Heat up a large skillet or wok to medium high heat, and add 2 tbsp sesame oil.
  • Prepare your tofu and sweet potatoes: peel sweet potatoes, and cut into 1 inch size chunks/squares. Cut tofu into squares. Add both to the heated skillet, reduce heat to medium. Cook tofu and potatoes for about 15 minutes, stirring occasionally until tofu is lightly golden on all sides. Add garlic and ginger.
  • While tofu and sweet potatoes are cooking, whisk together remaining sesame oil, soy sauce, honey, chili sauce, vinegar, and sriracha in a small bowl.
  • Add remaining vegetables to the skillet. Cook for another 7 minutes.
  • Finally add in sauce, and let the entire skillet get completely coated. Cook for 5 more minutes.
  • Remove and serve immediately over rice, sprinkle with sesame seeds.