Contains: Sulphites, Sesame, Soy
May Contain: Mustard, Wheat, Gluten, Milk, Egg, Tree Nuts, Peanuts, Fish, Shellfish
Drain tofu and slice into ½ inch thick pieces. Pat tofu dry using paper towel. Finely chop chipotle peppers. Add chipotle peppers to a medium bowl and mix with miso, maple syrup, half of the garlic, 1 tbsp. of the (2 tbsp. for 4 servings) oil, and salt and pepper to taste. Pour 1 tbsp. (2 tbsp. for 4 servings) marinade into a second small bowl and set aside for Step 2. Add tofu to medium bowl and toss with marinade.
Wash baby yu choy, green onion, and lemon. Roughly chop yu choy into 1 inch pieces. Thinly slice green onion. Zest and cut lemon in half. Cut avocado in half and remove pit. Scoop out flesh with a large spoon and slice thinly. Whisk soy sauce and sesame oil into reserved marinade, and set aside for Step 5.
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium. Once hot, carefully transfer marinated tofu to skillet. Cook for 10-12 minutes, flipping once, until golden and crispy. Remove from heat and set aside in skillet.
Meanwhile, heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large saucepan over medium. Add sweet potatoes. Cook for 10-12 minutes until tender and golden, turning often. Add yu choy, lemon zest, remaining garlic, half of the green onions, and half of the lemon juice. Cook for 2-3 minutes until yu choy is tender. Season with salt and pepper to taste.
Plate + Serve
Brush reserved marinade from Step 2 on all sides of tofu. Spoon vegetables into large bowls. Top with tofu slices. Lay sliced avocado beside tofu and season with salt and pepper to taste. Garnish with green onions. Serve with lemon wedges. Enjoy!