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Teriyaki Tofu and Broccoli Stuffed Sweet Potatoes

Serves 4.


    Teriyaki Tofu and Broccoli Stuffed Sweet Potatoes

    Switch up the stir-fry by leaving rice behind and replacing it with caramelized roasted sweet potatoes. Once sliced, they’re ready to take on a sticky broccoli-tofu topper for a meal that will satisfy your takeout cravings.


    Change it up

    Instead of broccoli, try sliced bok choy or cauliflower florets. Cubed chicken breast can be substituted for tofu; increase the cooking time accordingly to make sure it’s fully cooked through.

    Teriyaki Tofu and Broccoli Stuffed Sweet Potatoes


    • 4 medium sweet potatoes
    • 1/4 cup (60 mL) water
    • 2 Tbsp (30 mL) rice vinegar or apple cider vinegar
    • 1 Tbsp (15 mL) maple syrup
    • 1 Tbsp (15 mL) tamari
    • 2 garlic cloves, minced
    • 1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
    • 2 tsp (10 mL) arrowroot flour (arrowroot starch)
    • 1 tsp (5 mL) ground dried ginger
    • 2 Tbsp (30 mL) coconut oil or refined avocado oil
    • 1 - 350 g pkg extra-firm tofu, cubed
    • 1 head broccoli, cut into bite-sized florets


    Per serving:

    • calories295
    • protein13g
    • fat12g
      • saturated fat7g
      • trans fat0g
    • carbohydrates37g
      • sugars10g
      • fibre6g
    • sodium342mg



    Preheat oven to 400 F (200 C).


    Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.


    In small bowl, whisk all sauce ingredients together. Set aside.


    In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender. Stir in prepared sauce and cook until sauce is glossy and thick.


    To serve, slice potatoes in half and fill with broccoli and tofu.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.