Ingredients
1 16 oz. package of Extra Frm Tofu (unflavored)
2 Sweet Potatoes
1 package of lettuce greens
olive oil
Seasame Oil
unslated butter
soy sauce
about 1/4 cup Hoisin Sauce
salt
fresh ground black pepper
balsamic vinagrette
Preparation
Slice Tofu into 4 equal pieces and press out water as much as possible. Once the water is mostly removed, add peices to a small bowl and marinade in soy sause and about a 1 tsp. of seasame oil, so that it won’t stick suring cooking. Heat large, covered skillet with about 2 Tbsp olive oil and 1 Tbsp of butter over Med-High heat. Chop sweet potatoes into equal size pieces, about 1 inch chunks. Add to pan and saute to coat. Let cook covered for about 15-20 minutes until almost done and browning on both sides, gently sauteeing every few minutes. Push potatoes to outter rim of skillet and add tofu pieces. Let cook on one side for about 4-5 minutes, or until browned. just before turning the tofu, add the Hoisin sauce lightly to all the potatoes and tofu, gently spreading with a spoon. More can be added, depending on taste.Turn the tofu and lightly stir the potatoes. Cook for about 5 minutes more and then remove from heat. Let cool for a few minutes. Place greens on a platter and add balsamic vinagrette. Add the tofu and potatoes to the greens and season lighly with salt and ground pepper. Serve and enjoy!
