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!
Author: Bite-sized thoughts
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
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.