Thursday, August 13, 2015

Hot and sour stir fry with sweet potato

This recipe is a shameless retake on my sweet and sour tofu from March 2014. Like that earlier recipe, pineapple and sriracha play key roles. Unlike the previous version, kale is not such a star player (I still love it, but it wasn't in the kitchen when I made this). I've also increased the spice component and sweet potato provides an accompaniment instead of rice or noodles.


Meals like this are a staple of my mid-week meals and I'll readily confess that most don't make it to the blog. This one was particularly good, I found time to take some photos, and I wanted to remind myself of the ingredient mix for future reference. I hope it can provide some of you with ideas and inspiration too!


I often have half a tin of pineapple leftover after we make pizza, which is when adding it to stir fry becomes useful. I like pineapple plain and on cereal, but given we make pizza fortnightly, it is nice to have some different options too. I find it works really well against a spicy sauce and gives sweet and sour flavours all in one.


Hot and sour stir fry with sweet potato
An easy mid-week meal that is full of flavour - great for spice lovers in particular!
Vegan
Serves 2

Author: Bite-sized thoughts


Ingredients
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 if you want less spice)
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

Method
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.

Serve with the sweet potato and an optional dollop of almond butter.

What midweek meals are you enjoying this week (or month)?

12 comments:

  1. Wow! This stir fry looks and sounds incredible! So yummy and full of flavors!

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  2. mmm I love tinned pineapple too though I was disappointed recently to look at a tin labelled Australian pineapple and then found that it was actually imported so I didn't buy it - though I found some in the cupboard and had half a tub and wish I had made pizza with it - we just put it in smoothie (the bits I could resist not eating plain) I like the nice simple idea for sweet and sour tofu

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    1. I confess our tinned pineapple here is imported now, but I agree that in Australia it was annoying to see non-Australian ones on the supermarket shelves. I do often eat quite a lot of the remaining tins plain ;)

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  3. What a great way to use sweet potato. I must admit, we usually just use them for fries, but we need to start branching out a bit.

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    1. As you may be seeing, I use them in rather a lot!

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  4. Hot and sour are such a good combination - makes any veg come alive. The colours on the stir fry are so pretty.

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  5. A good recipe is a good recipe the first or the second time round. i'd love to eat this Kari

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  6. I do love hot and sour dishes. I don't mind a re-make of a great dish. You have a lot of colours, flavours and textures here xx

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