Teriyaki Glazed Tofu and Sweet Potatoes

Sorry no picture for this one.  It was gone before I could get the camera!  I had to take my daughter to the doctor last night and we ended up sitting and waiting for quite a while.  I was late getting home, so I needed a quick dinner to get us back on schedule for the night.  This recipe got big thumbs up from the hubby and son.  And they ate it alI in just a couple minutes, so it must have been good.  I made some plain ramen noodles (no seasoning) because they are quick and the kids love them.  Served it as a one-bowl meal, no sides since the protein, veggies and carbs are all in there together.  Would go well with a little soup or an eggroll if you want.

This is a one pan/wok meal that's kind of sweet.  Be sure to prep everything first since the fry/wok work goes very quickly. 

TERIYAKI GLAZED TOFU AND SWEET POTATOES
1 brick firm tofu, cut into 1/4" thick pieces (thin to make it crispy)
1 large or 2 small sweet potatoes
4 T. cornstarch, divided
1-2 sweet peppers, cut into 1"chunks
1 can pineapple chunks
1/2 white onion, cut into 1" chunks (optional)
1/4 c. teriyaki sauce
Vegetable oil and Sesame oil for frying


PREP: Cut tofu and lay out on paper towels.  Cover with paper towels and place a flat cookie sheet on top to get as much liquid out as possible.  Slice sweet potatoes into 1/4" rounds and parboil for 1-2 minutes until they just start to soften.  Put the cornstarch on a plate and lay the tofu in it, turn to coat on both sides.  Do the same with the sweet potato slices.  Drain the pineapple chunks, but save the liquid.  Mix the teriyaki sauce and the reserved juice together with about 2 t. cornstarch.  


COOK: Heat the oils in the pan/wok until hot.  Add the coated tofu--be careful of any splattering since it has a lot of water in it.  Fry tofu for about 4 minutes per side until nice and crispy.  Remove tofu to a plate.  Fry the sweet potato in the same manner as the tofu.  Remove to plate with tofu.  
Add the teriyaki sauce to the pan and cook 2-3 minutes until thick and bubbly.  Add tofu, potatoes, peppers, onions and pineapple back to pan and toss gently until all coated and warmed through.  
Serve over noodles or rice.