roasted sweet potato, peppers, & tofu stir fry

While the cat's away, the mice will... cook things that the cat will not eat.  Nate is more of a "meat and potatoes" guy, meaning, he's a big fan of a hearty meal complete with meat.  I, on the other hand, do not mind a vegetarian meal every now and then.  Don't get me wrong, I still love me some steak and potaters (mmm hmmm), but sometimes my body just isn't in the mood.  So, while Nate was out of town, I decided to get creative with some tofu I had in the fridge... and thus, this veggie, tofu stir fry was born.  Just a fair warning, this will take quite a bit of time to cook.

Roasted Sweet Potato, Peppers, & Tofu Stir Fry

Ingredients
16 oz. extra firm tofu, drained & cubed
1 sweet potato, skinned & cubed
1 medium green bell pepper, chopped
3 green onions, chopped
½ cup cashews
2 cloves garlic, minced
Extra virgin olive oil
salt & pepper, to taste
Cooking spray

Seasoning Sauce
4 Tablespoons soy sauce
4 Tablespoons apple cider vinegar
2 Tablespoons chili sauce
1 Tablespoon Worcestershire sauce
1 teaspoon sugar
3 Tablespoons sesame seeds

Directions
Heat oven to 400 degrees. In a medium bowl, toss cubed sweet potato in 2 tablespoons of extra virgin olive oil. Spray a baking sheet with a lip and spread sweet potatoes evenly. Place in the oven and roast for about 25-30 minutes. Set aside.

Using a measuring cup, mix soy sauce, apple cider vinegar, chili sauce, Worcestershire sauce, sesame seeds and sugar. Set aside.

In a large skillet pan, heat 2 tablespoons olive oil over medium high heat. Add garlic. Cook about 2 minutes and then add green bell pepper, roasted sweet potatoes, cashews, and green onions. Add salt and pepper. Sauté for about 5-7 minutes. Add cubed tofu and pour seasoning sauce over the mixture. Reduce heat and simmer for 15 minutes. Serve with brown rice.