Teriyaki Tofu and Broccoli Stuffed Sweet Potatoes - alive magazine
Switch up the stir-fry by leaving rice behind and replacing it with caramelized roasted sweet potatoes. Once sliced, they’re ready to take on a sticky broccoli…
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Ingredients
- 4 medium sweet potatoes
- 1/4 cup (60 mL) water
- 2 Tbsp (30 mL) rice vinegar or apple cider vinegar
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) tamari
- 2 garlic cloves, minced
- 1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
- 2 tsp (10 mL) arrowroot flour (arrowroot starch)
- 1 tsp (5 mL) ground dried ginger
- 2 Tbsp (30 mL) coconut oil or refined avocado oil
- 1 - 350 g pkg extra-firm tofu, cubed
- 1 head broccoli, cut into bite-sized florets
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