Sesame-Ginger Tofu Bowls with Roasted Sweet Potatoes and Snap Peas
These vibrant bowls feature golden tofu tossed in a savory sesame-ginger sauce, paired with tender sweet potatoes and crisp snap peas. A nutritious, flavor-packed meal ready in just 30 minutes using your stovetop.
- 14 oz firm tofu
- 2 medium sweet potatoes
- 2 cups snap peas
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tbsp cornstarch
- 2 tbsp water
- 4 cups cooked rice
- 2 stalks scallions, sliced
- 1 tbsp toasted sesame seeds
- 2 tbsp neutral oil (for frying)
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Cut sweet potatoes into 1/2-inch cubes. In a large nonstick skillet over medium heat, add 1 tablespoon neutral oil. Add sweet potatoes, season with salt and pepper, cover, and cook, stirring occasionally, until tender and golden, about 10 minutes.
⏱️ 10 minutes 🌡️ medium heatWhile sweet potatoes cook, drain tofu and pat dry. Cut into 1-inch cubes. Toss with cornstarch to coat.
⏱️ 2 minutesPush sweet potatoes to one side of skillet. Add remaining 1 tablespoon oil and tofu cubes. Cook tofu, turning occasionally, until golden and crisp on all sides, about 8 minutes.
⏱️ 8 minutes 🌡️ medium-high heatAdd snap peas to the pan and sauté for 2-3 minutes until bright green and just tender.
⏱️ 3 minutesIn a small bowl, whisk together soy sauce, sesame oil, ginger, garlic, rice vinegar, maple syrup, and 2 tablespoons water. Pour sauce over tofu and vegetables. Toss and cook for 2 minutes until everything is coated and glossy.
⏱️ 2 minutesServe tofu, sweet potatoes, and snap peas over bowls of cooked rice. Garnish with scallions and toasted sesame seeds.
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Nutrition Information
Per serving. Values are approximate and may vary.
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