Maple-Glazed Tofu And Sweet Potato Medley Recipe

About this recipe

A balanced dinner featuring protein-packed tofu and fiber-rich sweet potatoes, enhanced with the natural sweetness of maple syrup and a touch of spice.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Sweet Potatoes
• 450G Pack'D Organic Broccoli Florets
• 187 Ml Pure Maple Syrup, 187Ml
• 1 L Olive Oil – Organic
• 100 G Jumbo Garlic 100g
• - La Chinata Sweet Smoked Paprika
• 40G Ancho Flakes, 40G
• - Kikkoman Soy Sauce
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Peel and cube the sweet potatoes and toss them with 1 tablespoon of olive oil and smoked paprika.
3. 3. Spread the sweet potato cubes on the tray and roast for 20 minutes, turning halfway.
4. 4. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
5. 5. In a bowl, combine cornstarch, soy sauce, garlic paste, and chili flakes; toss the tofu cubes until coated.
6. 6. Heat the remaining olive oil in a skillet over medium heat and pan-fry the tofu for about 5 minutes until crispy.
7. 7. Steam the broccoli florets for 3-4 minutes until tender but still vibrant green.
8. 8. In a small saucepan, gently heat the maple syrup and a splash of water to create a light glaze.
9. 9. Toss the roasted sweet potatoes, steamed broccoli, and crispy tofu together in a large bowl.
10. 10. Drizzle the maple glaze evenly over the medley and mix gently to coat everything.