Tofu and sweet potato hash

Ingredients (2 servings)

• 200g firm tofu
• 2 large/3 small sweet potatoes (roughly 500g)
• 1 small pepper
• 1 carrot
• 1 small red onion
• 1 large clove garlic
• 2cm piece ginger
• 100g kale
• 2 tsp sesame oil (can substitute any vegetable oil)
• 1 tbsp cornflour
• Dash soy sauce

For the sauce

• 1 tbsp peanut butter
• 1 tbsp soy sauce
• Juice of ½ lime

To serve (optional):

• Microwaveable plain rice/quinoa/any grain
• Sesame seeds
• Tabasco
• Sliced spring onion

Preparation time: 10 minutes

Cooking time: 10 minutes

Method

1. Rinse the sweet potatoes and make small cuts all over with a knife. Microwave for 6 minutes.

2. Meanwhile, prepare the tofu and vegetables. Cut the tofu into 1cm cubes. Cut the pepper and onion into thin strips. Using a vegetable peeler, peel the carrot into strips. Crush or dice the ginger and garlic.

3. Cut the microwaved sweet potato into 1cm cubes. If they are not tender throughout, microwave for a further 1-2 minutes.

4. Combine the tofu, sweet potato, pepper, carrot, onion, ginger and garlic in a mixing bowl. Add the sesame oil and cornflour and mix well with a wooden spoon.

5. Heat a drizzle of sesame/vegetable oil in a wok or non stick frying pan. Add the tofu and sweet potato mix from the bowl. Cook on medium heat for 6-7 minutes, stirring frequently, until the peppers and onion are soft and the tofu has browned.

6. While the wok contents are cooking, make the sauce. Combine the peanut butter, soy sauce and lime juice in a small jug and mix well with a fork or teaspoon until smooth. Add water to your preferred consistency.

7. Once the peppers and onion are soft and the tofu is browned, add the kale with a dash of soy sauce. Cook for a further 2 minutes, until the kale has started to wilt.

8. Serve over microwaved rice/other grain if using. Top with the sauce and the any other optional toppings.