Five-a-Day Stir-fry
INGREDIENTS
Sauce:
2 Tbsp low-sodium soy sauce
3 Tbsp rice wine, sherry or apple juice
1 Tbsp rice vinegar or white vinegar
1 tsp brown sugar
1 Tbsp bottled ketchup
1⁄2 to 1 tsp hot red pepper sauce
Stir-fry:
1 tsp canola oil
1 inch fresh ginger, peeled and minced
2 cloves garlic, minced
1 sweet potato (about 8 oz), peeled and cubed
1 package (8 oz) Thai-flavored baked tofu or extra-firm tofu, cubed
1 red onion, sliced into strips
4 spring onions, sliced on diagonal
6 cups baby spinach leaves
4 cups cooked soba noodles or brown rice
Dark sesame oil
PREPARATION
Mix all sauce ingredients together in small bowl. Set aside.
Heat oil over medium heat in wok or deep-sided skillet. Add ginger and garlic, and stir-fry 30 seconds or until aromatic, taking care not to burn. Add sweet potato and sauce mixture to pan. Cover. Turn down heat; simmer 6 to 8 minutes or until sweet potato is just undercooked.
Remove lid; turn heat up to medium-high. Add tofu. Stir-fry 1 to 2 minutes or until tofu is heated through and sweet potato is tender. Add red onion and spring onion; stir-fry about 1 minute or until onions are tender-crisp. Add spinach; stir-fry about 1 minute or until leaves are wilted. Serve immediately over soba noodles or brown rice sprinkled with a few drops of dark sesame oil.
