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1
Slice tofu in half horizontally and place on several layers of paper towels.
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2
Lay several more sheets paper towels on top of tofu and press out excess moisture.
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3
Cut tofu into 1/2-inch-long slices.
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4
Set aside.
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5
Cut sweet potatoes lengthwise into 1/4-inch-thick slices.
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6
Stack slices and cut into 1/2-inch-long slices on diagonal.
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7
Set aside.
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8
Trim ends of bok choy and discard.
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9
Cut stalks and leaves into 1-inch-wide slices on diagonal.
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10
Set aside.
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11
Cut broccolini into 1-inch-long slices on diagonal.
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12
Set aside.
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13
Cut scallions (white and about 4 inches green) into 1-inch-long slices on diagonal.
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14
Heat 3 tablespoons vegetable oil and 1 tablespoon sesame oil in very large skillet or wok over medium heat.
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15
Add sweet potatoes and cook, stirring occasionally, for 6 to 10 minutes, or until almost cooked through.
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16
Remove from pan.
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17
Meanwhile, mix mirin, vinegar, soy sauce and cornstarch and set aside.
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18
Heat remaining vegetable oil and sesame oil in skillet or wok and add tofu.
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19
Cook about 3 minutes on each side or until light golden brown.
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20
Set aside and keep warm.
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21
Combine bok choy, broccolini and scallions, returning sweet potatoes and tofu to skillet, and stir-fry for 2 minutes more, or until crisp-tender.
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22
Add ginger and garlic and cook 1 minute longer or until just fragrant.
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23
Add mirin mixture and cook about 30 seconds, or until slightly thickened.
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24
Sprinkle with crushed red pepper, if desired.
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25
Serve vegetable mixture hot over rice or noodles with soy sauce, if desired.
