Spiced Tofu and Sweet Potato Stir-Fry

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Crispy baked tofu paired with caramelized sweet potatoes in a sticky-sweet ginger-scallion glaze. This Asian-inspired vegetarian recipe (gluten-free), ready in about 50 minutes, pairs firm tofu, sweet potato, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 14 oz firm tofu
• 2 medium sweet potato
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp fresh ginger
• 2 cloves garlic
• 4 scallions
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Cut tofu into 1-inch cubes, pat dry with paper towels, then toss with 1 tbsp cornstarch and 1/2 tsp vegetable oil. Arrange on a parchment-lined baking sheet and roast for 25 minutes until golden and crisp.
2. Step 2: Peel and dice sweet potato into 1/2-inch cubes. Toss with 1/2 tsp vegetable oil, 1/4 tsp salt, and 1/4 tsp black pepper, then spread on a separate baking sheet. Roast for 20 minutes until tender and caramelized at edges.
3. Step 3: While tofu and sweet potatoes roast, mince ginger and garlic. Thinly slice scallions, separating white and green parts. Whisk together soy sauce, rice vinegar, maple syrup, minced ginger, minced garlic, and 1 tbsp water.
4. Step 4: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add white parts of scallions and cook for 1 minute until fragrant. Add reserved sweet potato and tofu, then pour in soy sauce mixture. Toss constantly for 2-3 minutes until sauce thickens and coats ingredients.
5. Step 5: Remove from heat, stir in green parts of scallions and 1 tsp sesame seeds. Serve immediately over steamed rice with extra scallions for garnish.