Tofu with sweet potato and basil

Ingredients

• 225 g of whole wheat flour (1.5 cups)
• 1 large sweet potato, cut into cubes
• 1 onion, finely chopped
• 150 g of firm tofu, cut into small cubes (½ package)
• 10 basil leaves
• 60 ml of soy sauce (¼ cup)
• frying oil, as needed
• salt and pepper, to taste
• 375 ml of water (approximately 1.5 cups)

Cut the tofu into small cubes and marinate them in soy sauce.

Cut the sweet potato into small cubes and fry them in a deep frying pan for about 5 minutes.

Add the potatoes to the frying pan and mix. Two minutes later, pour in the water and cover the pan.

While that’s happening, brown the onion in a separate frying pan. Drain the tofu cubes and add them to the pan with the onion, stirring until everything is nicely browned.

Add the fried onion and tofu to the pan and mix well.

Chop the basil leaves, add them, season with salt and pepper, and then mix.

Remove from the heat when all the water has been absorbed and the vegetables are tender, about 10-15 minutes total cooking time. Serve hot.