| 17 | 30 | 176 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 2 |
| 1 large potato | Sweet potato (scrubbed, chopped) |
| 114 gm | Tofu, regular, extra firm |
| 1 tbsp | Soy sauce, tamari |
| 1 whole lime(s) | Lime juice (fresh) |
| 1/2 cup | Water |
| 1 1/2 tsp | Vegetable stock/broth, low sodium |
| 1 small | Yellow onion (minced) |
| 4 clove(s) | Garlic (minced) |
| 1 pepper(s) | Serrano pepper (minced) |
| 4 cup | Baby spinach |
| 1 small | Summer squash (chopped) |
| 1/2 cup | Cilantro (coriander) (minced) |
| 2 tbsp | Soy sauce |
| 1 tbsp | Rice vinegar |
| 1 tbsp | Water |
| 1 dash | Cayenne pepper |
| 1 tsp | Sriracha (to taste) |
1. Steam chopped sweet potato for approximately 10 minutes, until tender, in a colander over a big saucepan of water.
2. Crumble up the tofu into 1/2 inch pieces and place in a large skillet. Add 1/4 cup of water, 1 tablespoon soy sauce, and the lime juice. Bring to a boil, cover, and then reduce heat to a simmer. Cook for 5-10 minutes, until most of the liquid is gone.
3. Add the sweet potato to the tofu, mix, and push to one side of the skillet. Add 1-2 teaspoons of vegetable broth on the bare side of the skillet, then add the onion, garlic, and chili pepper. Sauté for 1-2 minutes over medium high heat. Incorporate with the tempeh and sweet potato, add the squash and spinach, and continue to cook over medium-high heat for another 4-5 minutes.
4. Stir in cilantro and remove from the heat. In a small bowl, mix together the soy sauce, rice vinegar, water and cayenne powder. Pour over the stir fry and mix well. Taste the vegetables to see if they are cooked to your liking. Cook for another minute or two, if necessary, otherwise serve immediately.
5. Garnish with additional fresh lime juice, minced cilantro, and sriracha, if desired.
Enjoy!
| Meat Alternative | 0.4 |
| Vegetables | 4.8 |
