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The naturally sweet potatoes are a foil for the mild bitterness of the bok choy. Serve with jasmine rice or whole wheat noodles.
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-inch-long slices. Set aside.
Cut sweet potatoes lengthwise into 1/4-inch-thick slices. Stack slices and cut into 1/2-inch-long slices on diagonal. Set aside. Trim ends of bok choy and discard. Cut stalks and leaves into 1-inch-wide slices on diagonal. Set aside. Cut broccolini into 1-inch-long slices on diagonal. Set aside. Cut scallions (white and about 4 inches green) into 1-inch-long slices on diagonal.
Heat 3 tablespoons vegetable oil and 1 tablespoon sesame oil in 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 bok choy, broccolini and scallions, returning sweet potatoes and tofu to skillet, and stir-fry for 2 minutes more, or until crisp-tender. Add ginger and garlic and cook 1 minute longer or until just fragrant. Add mirin mixture and cook about 30 seconds, or until slightly thickened. Sprinkle with crushed red pepper, if desired.
Serve vegetable mixture hot over rice or noodles with soy sauce, if desired.
Every ingredient in this recipe pairs well with Pinot Noir, especially if you choose to serve it with the whole wheat pasta option. Try Steele Wines Carneros Pinot Noir.
- Calories 450
- Carbohydrate Content 37 g
- Cholesterol Content 0 mg
- Fat Content 26 g
- Fiber Content 5 g
- Protein Content 16 g
- Saturated Fat Content 4 g
- Sodium Content 900 mg
- Sugar Content 0 g