Sticky Tamarind-Ginger Tofu with Roasted Sweet Potatoes and Snap Peas
This quick and vibrant vegan dish features crispy tofu tossed in a sticky tamarind-ginger glaze, served with tender sweet potatoes and crisp snap peas. Perfect for a nourishing weeknight meal, all ready in under 20 minutes on the stovetop.
- 400 g extra-firm tofu, pressed and cubed
- 2 cups sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 cup snap peas, trimmed
- 2 tbsp neutral oil (such as canola or avocado)
- 3 tbsp tamari or soy sauce
- 1 tbsp tamarind paste
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tsp cornstarch
- 2 tbsp water
- 1 tsp sesame seeds
- 2 scallions, sliced (for garnish)
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Instructions
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add cubed sweet potatoes and sauté for 5 minutes, stirring occasionally, until just tender.
⏱️ 5 minutes 🌡️ medium-highAdd snap peas to the skillet with sweet potatoes and cook for another 2 minutes, then transfer both to a plate and keep warm.
⏱️ 2 minutes 🌡️ medium-highAdd remaining oil to the skillet. Add tofu cubes and cook, turning occasionally, until golden on all sides, about 4 minutes.
⏱️ 4 minutes 🌡️ medium-highIn a small bowl, whisk together tamari, tamarind paste, maple syrup, ginger, garlic, cornstarch, and water.
⏱️ 1 minutePour the sauce over tofu and cook, stirring, until the sauce thickens and glazes the tofu, about 2 minutes.
⏱️ 2 minutes 🌡️ mediumReturn sweet potatoes and snap peas to the pan. Toss everything together to coat, then remove from heat.
⏱️ 1 minuteServe immediately, garnished with sesame seeds and sliced scallions.
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Nutrition Information
Per serving. Values are approximate and may vary.
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