Okinawan Vegetable Stir-Fry with Tofu and Turmeric

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A colorful stir-fry featuring Okinawan vegetables and firm tofu, brightened with earthy turmeric for a nutritious and vibrant meal. This Japanese-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, purple Okinawan sweet potato, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 250 cal/serving

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Ingredients

300 g, pressed and cubed firm tofu
150 g, roughly chopped Okinawan spinach (or substitute with baby spinach)
150 g, peeled and thinly sliced purple Okinawan sweet potato
1 small, thinly sliced yellow onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
1 tsp ground turmeric
2 tbsp sesame oil
2 tbsp soy sauce
1/4 cup water

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Instructions

Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tsp ground turmeric, sautéing for 1 minute until fragrant but not browned.
Step 2: Add 1 small thinly sliced yellow onion and 150 g thinly sliced purple Okinawan sweet potato to the skillet. Stir-fry for 5 minutes until the onion is translucent and sweet potato begins to soften.
Step 3: Toss in 300 g cubed firm tofu and 150 g roughly chopped Okinawan spinach. Pour in 2 tbsp soy sauce and 1/4 cup water, stir gently, cover, and cook for 4 minutes until spinach wilts and sweet potato is tender.
Step 4: Remove lid and stir-fry uncovered for 2 more minutes to reduce excess liquid and allow flavors to concentrate before serving immediately.