Oven-roasted Sweet Potatoes and Balsamic Tofu

Prep and cook time: 40 minutes

Ingredients for oven-roasted sweet potatoes

• 3 medium-sized sweet potatoes with skin on
  
• 3/4 teaspoon of salt
  
• 1 1/2 tablespoon olive oil
  
• 1 1/2 tablespoon balsamic vinegar
  
• pepper
  

Directions

1. Wash and cut potatoes in 4-6 strips lengthwise.
   
2. In a large bowl, mix potatoes, salt, olive oil, and pepper.
3. Heat oven to 375 degrees F. Place potatoes on a greased baking sheet and bake for 25 minutes.
4. Add balsamic vinegar and bake for another 10 minutes, or until potatoes are tender.
   
5. Note that baking time can vary depending on the size of the potatoes.
   

Ingredients for Balsamic Tofu

• 454g (one package) of extra-firm plain tofu
  
• 1/2 cup of constarch
  
• 1/2 cup of balsamic vinegar
  
• 1/4 cup of fresh lemon juice
• 2 tablespoons brown sugar
• 1 tablepoon dijon mustard
• 2 tablespoons hoisin sauce
  
• 2 tablespoons olive oil

Directions

1. In a small saucepan, bring together balsamic vinegar, lemon juice and sugar to a boil. Reduce heat and let simmer for 20 minutes, or until reduced to a thin glaze.
   
2. Whisk in dijon mustard and hoisin sauce, cover and keep it warm.
   
3. Meanwhile, cut tofu in bite-sized cubes. In a bowl, combine tofu and cornstarch. Make sure tofu is completely covered with cornstarch.
4. In a large skillet on med-high heat, heat olive oil. Stir-fry tofu until it is crisp and brown, about 5 minutes.
5. Add glaze to tofu and combine (add glaze a little at a time, since this glaze has a strong taste).
6. Serve immediately with rice.

*note that balsamic vinegar has a strong smell while cooking, so don't freak out if your whole house smells like vinegar.

Recipes taken from enlightenedcooking.com