Stir Fried Sweet Potato leaves with Tofu One of my all time favourite meals that is extremely easy and quick to make is plain rice with some stir fried greens with an Asian style seasoning.
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One of my all time favourite meals that is extremely easy and quick to make is plain rice with some stir fried greens with an Asian style seasoning. My universe of greens that one can consume expanded quite a bit when I moved to Auroville, but more so when I travelled to Thailand last year. I was mind-blown with the variety of greens I got to eat as a vegetarian in a country that predominantly enjoys non-vegetarian cuisine.
Now, I grow Pumpkin, Pok Choy, Chinese Mustard Greens in an attempt to stir fry them, replicate the flavours and think of the good times I had on my travels.
The newest addition to this list of greens are the Sweet Potato leaves that I recently got in my basket from AuroOrchard.
Here’s my version of this Asian dish with a little protein added to it – because Protein!! 😀
250g Sweet Potato Leaves
100g Smoked Tofu
3-4 cloves of big Garlic pods
1 chopped Green chilli / Red chilli
½ tbsp Mushroom sauce
½ tbsp Light Soy sauce
½ tsp Dark Soy sauce
½ tbsp Sugar
½ tsp Rice Wine Vinegar
1 tsp (Toasted) Sesame Oil for the sauce
¼ cup Water
1 tbsp Toasted Sesame Oil to stir fry
This step is very important to remove dirt – take a large bowl and fill it with water and salt. Submerge the leaves and wash them thoroughly. Wash again with clean water and remove the leaves and put them into a colander to drain off excess water.
Now, chop these leaves and stems into 2 inch length, discarding the thicker and fibrous stems.
Mince the garlic pods and chilli and keep them aside. Also cut the Smoked Tofu into similar 2 inch long pieces. You could use regular tofu instead, but I like the flavour smoked tofu lends to this dish.
In a bowl add the sauces, sugar, vinegar, sesame oil and water and keep it ready for stir frying.
To a wok, take ½ tbsp oil and on low to medium heat, stir fry the leaves till they wilt slightly. After which, remove them from the wok and keep them aside.
Now to the same wok, add the rest of the oil, saute the tofu till it browns slightly, then add the garlic and chilli into it. Saute for about a minute.
Now add the stir fried leaves and mix them well with the tofu and garlic-chilli so everything gets mixed evenly.
After about 1-2 minutes the leaves will wilt even further. At this point push them on one side of the wok and pour in the sauce mix and stir fry everything thoroughly for another minute and then turn off the heat.
Adjust the seasoning if required and serve it with some sweet chilli sauce if you’d like.
Feel free to swap the oil to any neutral oil of your choice, the vinegar could also be plain vinegar and the mushroom sauce can also be replaced with some more soy sauce. Mushroom sauce adds a bit of umami so I like to add it.
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