Sesame Tofu with Sweet Potato Match Sticks | Healthy & Delicious Plant-Based Meal - TastyFlow

Serves

Cook Time

20 min

Total Time

45 min

Main Course

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American 🇺🇸

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This Sesame Tofu with Sweet Potato Match Sticks is a delicious, plant-based meal that‚‘s both satisfying and full of flavor. Crispy tofu coated in a sesame-almond sauce pairs perfectly with roasted sweet potato match sticks for a healthy, Asian-inspired dish. Follow Chef Healthy Henry for this easy recipe that‚‘s ideal for vegetarians and anyone looking for a nutritious, balanced meal! I use allulose as my sugar substitute but you can use whatever you prefer. Cutting the potatoes into match sticks isn‚‘t hard. DM for details on my cooking classes which includes knife skills.

Ingredients

Tofu & Sauce 1 (14 oz) block extra-firm tofu, pressed for at least 15 minutes, cut into 1-inch cubes
1 tbsp avocado oil (for cooking)
2 tbsp almond butter
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp allulose or honey
1 tsp sesame oil
1 tsp Sriracha (adjust for heat preference)
1/2 tsp ground ginger
1 garlic clove, grated
Sweet Potato Matchsticks 2 medium sweet potatoes (about 1 lb total), peeled if desired, cut into thin matchsticks (about 1/4-inch thick)
1 tbsp avocado oil
1–2 tsp cornstarch or arrowroot powder
1/4 tsp salt
1/4 tsp black pepper
Garnishes Juice of 1 lime
2 scallions, thinly sliced
1 tbsp sesame seeds, toasted if possible
Fresh basil leaves

Directions

Prep the Oven & Sweet Potatoes Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the sweet potato matchsticks in a large bowl. Drizzle with 1 tbsp avocado oil, sprinkle with salt and black pepper, and toss well.
Add 1–2 tsp cornstarch or arrowroot and toss again until each matchstick has a light, even coating.
Roast for Maximum Crisp Spread sweet potatoes out in a single layer with space between pieces to avoid steaming.
Roast on the top rack for 20–25 minutes, flipping halfway. For extra crispness, switch to broil for the last 1–2 minutes, watching closely to avoid burning.
Make the Sauce While potatoes roast, combine almond butter, soy sauce, rice vinegar, allulose (or honey), sesame oil, Sriracha, ground ginger, and grated garlic in a blender or small bowl. Blend or whisk until smooth.
Add 1–2 tsp water if needed for a pourable consistency.
Cook the Tofu Pat tofu cubes dry with a clean towel to help them brown.
Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add tofu in a single layer and cook 8–10 minutes, turning occasionally, until golden on all sides.
Sauce & Simmer Reduce heat to low.
Pour the sauce over tofu, stirring gently to coat.
Simmer for 2–3 minutes, until the sauce thickens slightly and clings to the tofu.
Assemble & Garnish Divide roasted sweet potatoes among 4 plates. Spoon the saucy tofu on top or alongside.
Squeeze fresh lime juice over each serving and garnish with scallions, sesame seeds, and basil leaves.

Tofu & Sauce 1 (14 oz) block extra-firm tofu, pressed for at least 15 minutes, cut into 1-inch cubes
1 tbsp avocado oil (for cooking)
2 tbsp almond butter
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp allulose or honey
1 tsp sesame oil
1 tsp Sriracha (adjust for heat preference)
1/2 tsp ground ginger
1 garlic clove, grated
Sweet Potato Matchsticks 2 medium sweet potatoes (about 1 lb total), peeled if desired, cut into thin matchsticks (about 1/4-inch thick)
1 tbsp avocado oil
1–2 tsp cornstarch or arrowroot powder
1/4 tsp salt
1/4 tsp black pepper
Garnishes Juice of 1 lime
2 scallions, thinly sliced
1 tbsp sesame seeds, toasted if possible
Fresh basil leaves