Spiced Tofu and Sweet Potato Stir-Fry
Crispy baked tofu paired with caramelized sweet potatoes in a sticky-sweet ginger-scallion glaze. This asian-inspired vegetarian (gluten-free) ready in about 50 minutes pairs firm tofu, medium 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 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Tofu and Sweet Potato Stir-Fry take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Tofu and Sweet Potato Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Spiced Tofu and Sweet Potato Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Tofu and Sweet Potato Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Tofu and Sweet Potato Stir-Fry gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
