Okinawan Sweet Potato and Tofu Stir-Fry
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Ingredients
- 500 g sweet potato, peeled and cubed
- 300 g firm tofu, cubed
- 3 spring onions, sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 593 kcal
- Protein
- 19.8 g
- Carbohydrate
- 81.5 g
- of which sugars
- 7.6 g
- Fat
- 18.4 g
- of which saturates
- 2.5 g
- Fibre
- 6.2 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Purple-skinned sweet potato is traditional in Okinawa; ordinary sweet potato works just as well if that is what the shop has.
- 2
Cook the sushi rice according to the pack and keep warm.
- 3
Heat 1 tbsp of the vegetable oil in a wok or large frying pan over a medium-high heat and fry the sweet potato for 8-10 minutes, turning often, until tender and lightly browned.
- 4
Push to one side, add the remaining vegetable oil and fry the tofu for 3-4 minutes until golden on all sides.
- 5
Add the soy sauce and sesame oil and toss everything together for 1 minute.
- 6
Scatter with the spring onions and toasted sesame seeds and serve over bowls of the rice.
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