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Hot and sour stir fry with sweet potato (v)

An easy mid-week meal that is full of flavour - great for spice lovers in particular!
Serves 2.

Author: Bite-sized thoughts.

Original post (with pictures) here.

300g firm tofu, pressed if time permits and cut into squares
1/4 cup pineapple juice
1/4 to 1/2 cup pineapple pieces
1 tbsp sriracha (or less or more to taste)
1 large carrot, sliced
1 large pepper, sliced
Few handfuls of spinach

1 large cooked sweet potato or 2 small / medium

Almond butter, optional, for serving

1. Add all ingredients except the sweet potato to a non-stick pan and leave over medium-high heat for about 10 minutes, until the tofu is golden on the bottom and most of the pineapple juice has cooked away. Turn the tofu and reduce heat to medium-low. Allow to cook for another 10 minutes or so, stirring occasionally.
2. Serve with the sweet potato and an optional dollop of almond butter.