Sauteed Tofu With Asian Sweet Potatoes

1. 1

   Slice Tofu into 4 equal pieces and press out water as much as possible. Once the water is mostly removed, add peices to a small bowl and marinade in soy sause and about a 1 tsp. of seasame oil, so that it won't stick suring cooking.

2. 2

   Heat large, covered skillet with about 2 Tbsp olive oil and 1 Tbsp of butter over Med-High heat. Chop sweet potatoes into equal size pieces, about 1 inch chunks. Add to pan and saute to coat. Let cook covered for about 15-20 minutes until almost done and browning on both sides, gently sauteeing every few minutes.

3. 3

   Push potatoes to outter rim of skillet and add tofu pieces. Let cook on one side for about 4-5 minutes, or until browned. just before turning the tofu, add the Hoisin sauce lightly to all the potatoes and tofu, gently spreading with a spoon. More can be added, depending on taste.Turn the tofu and lightly stir the potatoes. Cook for about 5 minutes more and then remove from heat. Let cool for a few minutes.

4. 4

   Place greens on a platter and add balsamic vinagrette. Add the tofu and potatoes to the greens and season lighly with salt and ground pepper.

5. 5

   Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.