Tofu Stir-Fry with Sweet Potatoes

What You’ll Use

Cut tofu

Cut sweet potatoes

Sliced red onion

Chopped garlic and ginger

Stir-fry sauce

Cooked rice 

Cilantro

In a large wok or frying pan over medium-high heat, warm ¼ cup canola oil. When the oil shimmers, add the tofu and stir-fry until golden, 5 minutes. Transfer to a plate and set aside. Return the pan to the heat, add the sweet potatoes and red onion, and stir-fry until nearly tender, 3 to 5 minutes. Add the garlic and ginger and stir until fragrant, 30 seconds. Return the tofu to the pan, along with the stir-fry sauce, and cook until the sauce thickens slightly, 1 to 2 minutes longer. Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Pick a handful of cilantro leaves. Heap the rice on plates and spoon the tofu stir-fry over. Scatter with the cilantro leaves and serve warm.

Make-Ahead Instructions

Step 1 

To prep the soup, chop one of the red onions. Chop 3 cloves of garlic. Slice the corn tortillas into strips. Rinse and drain the beans. Shred the turkey into bite-size pieces. 

Step 2 

In a large pot over medium-high heat, warm ¼ cup olive oil. When the oil shimmers, working in batches if necessary, add the tortilla strips and fry until crisp, about 3 minutes. Transfer to a plate lined with paper towels and sprinkle with salt while still warm. Let cool completely, then transfer three-quarters of the tortilla strips to an airtight container, and store at room temperature.

Step 3 

Return the pot to the heat. Add the chopped red onion, season with salt, and sauté until soft, 5 minutes. Add the chopped garlic and ancho chile and stir until fragrant, 30 seconds. Add the diced tomatoes and turkey broth, bring to a simmer, turn down the heat, and cook until reduced slightly, 10 minutes. Add the beans, half of the shredded turkey (reserving the rest for the wraps), and the remaining one-quarter of the tortilla strips. Simmer until the flavors have combined, 5 minutes longer. Season with salt to taste. Let cool, transfer to an airtight container, and refrigerate.

Step 4 

To prep the stir-fry, cut the sweet potatoes into sticks about ¼-inch thick. Slice ½ of the remaining red onion. Chop 2 cloves of garlic. Chop about 1 tablespoon ginger. Remove the tofu from the packaging, place it between paper towels, and gently press to remove any excess moisture. Cut the tofu into bite-size cubes. Transfer to separate airtight containers and refrigerate (the garlic and ginger can go together). 

Step 5

To prep the wraps, thinly slice the remaining ½ red onion. Transfer an airtight container and refrigerate.