HeartSong Retreat Recipes: Sweet Potato, Smoked Tofu & Spring Greens Stir-Fry

Sweet Potato, Smoked Tofu & Spring Greens Stir-Fry

In the HeartSong Normandie kitchen, we’ve been enjoying this light, flavourful stir-fry — quick to prepare, full of nourishing ingredients, and ideal for warmer days. It’s built around sweet potatoes, smoked tofu, and spring greens, brought together with garlic, ginger, and a simple soy glaze. Serve it over steamed rice for a balanced and satisfying summer meal.

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Ingredients (Serves 3–4):

• 4 medium sweet potatoes, peeled and diced small

• 1 leek, chopped (white and light green parts)

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, grated or finely chopped

• 200g smoked tofu, crumbled or diced

• 3 cups chopped mixed greens (cabbage, chard, Chinese leaf, etc.)

• 1 tablespoon kecap manis (sweet soy sauce)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon honey or maple syrup (for vegan option)

• 2 teaspoons sesame seeds

• 1–2 teaspoons toasted sesame oil (for finishing)

• Neutral oil (such as sunflower or rapeseed) for cooking

• Optional: chilli flakes, soy sauce or black pepper to taste

• Cooked rice, to serve

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Method:

1. Cook the sweet potatoes:
   Heat a splash of oil in a large pan or wok over medium heat. Add the diced sweet potatoes with a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until tender and lightly browned. Remove and set aside.

2. Sauté the aromatics:
   In the same pan, cook the chopped leek for 2–3 minutes. Add garlic and ginger, stirring for another 1–2 minutes until fragrant.

3. Add the tofu:
   Stir in the smoked tofu. Cook for 3–4 minutes, letting it develop some colour.

4. Add the greens:
   Add your mixed greens and stir-fry for 2–3 minutes, until just wilted.

5. Make the glaze:
   In a small bowl, combine the soy sauce, kecap manis, and honey or maple syrup. Pour over the stir-fry and mix to coat evenly.

6. Finish and serve:
   Return the sweet potatoes to the pan. Toss everything together. Drizzle with toasted sesame oil and sprinkle with sesame seeds. Serve hot over steamed rice. Adjust seasoning with chilli flakes, soy sauce or black pepper if desired.

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This is a new favourite recipe, and will definitely be on the menu during our upcoming HeartSong retreats. It's light, nourishing, and easy to adapt depending on what’s fresh from the garden. It’s definitely the kind of food that supports a day of singing at the seaside! 

If you’re curious about joining us, our singing and meditation retreats in Normandy offer a mix of group singing, mantra meditation, time to rest and relax and delicious homemade meals shared around a long table. We’d love to welcome you.

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