Recipe from Vegetarian Times Magazine


1 lb Extra Firm Tofu

2 medium-sized Sweet Potatoes, peeled

1 lb Bok Choy, washed and drained

3/4 lb Broccolini, ends trimmed

6 Scallions, trimmed

5 TB Vegetable Oil

2 T. Dark Sesame Oil

4 TB Mirin

3 TB Rice Wine Vinegar

1/3 cup Soy Sauce, preferable low sodium

1 1/2 tsp Cornstarch

Three 1/4” slices peeled fresh Ginger, minced

 1 large clove Garlic, minced

1/4 tsp Crushed Red Pepper, optional


Slice tofu in half horizontally and place on several layers of paper towels.  Lay several more sheets paper towels on top of tofu and press out excess moisture.  Cut tofu into 1/2” long slices.  Set aside.  Cut sweet potatoes lengthwise into 1/4” thick slices.  Stack slices and cut into 1/2” long slices on diagonal.  Set aside.  Trim ends of boo chop and discard.  Cut stalks and leaves into 1” wide slices and diagonal.  Set aside.  Cut scallions (white and about 4” green) into 1” long slices on diagonal.  Heat 3 TB vegetable oil and 1 TB sesame oil in a very large skillet or wok over medium heat.  Add sweet potatoes and cook, stirring occasionally, for 6 to 10 minutes, or until almost cooked through.  Remove from pan.  Meanwhile, mix Mirin, vinegar, soy sauce and cornstarch and set aside.  Heat remaining vegetable oil and sesame oil in skillet or wok and add tofu.  Cook about 3 minutes on each side or until light golden brown.  Set aside and keep warm.  Combine box chop, broccolini and scallions, returning sweet potatoes and tau to skillet and stir fry for 3 minutes more, or until crisp tender.  Add ginger and garlic and cook 1 minute and cook about 30 seconds, or until slightly thickened.  Sprinkle with crushed red pepper, if desired.  Serve vegetable mixture hot overt rice or noodles with soy sauce, if desired.