Tofu Stir-Fry with Acorn Squash, Sweet Potatoes, and Onions
🌟Main ingredient:Tofu
✨secondary ingredients: acorn-squash and sweet-potatoes
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
12
oz
firm
tofu,
drained
and
cubed
1
small
acorn
squash,
peeled,
seeded,
and
cubed
2
medium
sweet
potatoes,
peeled
and
cubed
1
large
onion,
sliced
2
tablespoons
vegetable
oil
3
tablespoons
soy
sauce
2
tablespoons
hoisin
sauce
1
tablespoon
rice
vinegar
1
tablespoon
honey
1
teaspoon
grated
ginger
2
cloves
garlic,
minced
1
tablespoon
cornstarch
1/4
cup
water
Cooked
white
rice,
for
serving
Cooking steps
Heat vegetable oil in a large pan or wok over medium-high heat.
Add tofu cubes and stir-fry for 3-4 minutes until lightly browned. Remove tofu from the pan and set aside.
In the same pan, add acorn squash, sweet potatoes, and onions. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
While vegetables cook, prepare the sauce by mixing soy sauce, hoisin sauce, rice vinegar, honey, ginger, garlic, cornstarch, and water in a small bowl.
Once vegetables are cooked, add the tofu back to the pan and pour the sauce over everything. Stir well to coat everything evenly.
Cook for an additional 2-3 minutes until the sauce thickens.
Serve the tofu stir-fry over cooked white rice.
Enjoy!
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