Braised Curried Tofu with Sweet Potatoes
1 min readPrecooking the sweet potatoes ensures that this delicious and fragrant dish is ready in about 20 minutes.
MAKES 6 SERVINGS
2 tablespoons canola oil
1 pound extra-firm tofu, drained well, cut into 1⁄2-inch cubes
2 large cooked (baked or microwaved) sweet potatoes (about 8 ounces each), peeled, cut into 1⁄2-inch cubes
1 medium onion (about 6 ounces), thinly sliced into half-circles
1 tablespoon chopped fresh ginger
1 cup reduced-sodium vegetable broth
1 to 2 tablespoons reduced-sodium soy sauce
1 tablespoon mild curry powder
1⁄2 teaspoon salt
Freshly ground black pepper, to taste
In a large nonstick skillet with a lid, heat 1 tablespoon of the oil over medium-high heat. Add tofu and cook, stirring often, until lightly browned, about 5 minutes. Remove from skillet and set aside. Add sweet potatoes and cook, stirring often, until lightly browned, 2 to 3 minutes. Remove from skillet and set aside. Add remaining 1 tablespoon oil, onion, and ginger to skillet; cook, stirring often, about 2 minutes, or until softened and fragrant. Add broth, soy sauce, curry powder, salt, and pepper and let come to a boil, stirring often. Reduce heat to medium-low and return the tofu and sweet potatoes to skillet, stirring to combine. Simmer, covered, 5 minutes, stirring occasionally. Uncover and simmer another few minutes, if necessary, stirring occasionally, until liquid is greatly reduced. Serve at once.
{PER SERVING} Calories 308 • Protein 15g • Total Fat 13g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 36g • Dietary Fiber 7g • Sodium 572mg
