Crispy tofu, sweet potato and spinach skillet

Set the nonstick skillet over medium heat with no fat and let it preheat for 2 min.

Drain the tofu and cut it into 2 cm cubes. Season lightly with salt and pepper.

Add 1/2 tbsp of olive oil to the hot skillet. Brown the tofu cubes for 5 min over medium heat, stirring often. Set aside.

Peel the sweet potatoes and cut them into 2 cm cubes. In the same skillet, add 1/2 tbsp of olive oil. Cook the cubes for 8 min over medium heat with a pinch of salt.

Drizzle 1 tbsp of soy sauce over the sweet potatoes. Mix well and let it caramelize for 2 min.

In a saucepan, heat 2 tbsp of water over high heat. Add the spinach, cover and cook for 3 min until tender. Drain well.

Return the tofu to the skillet with the sweet potatoes. Add the spinach, the rest of the soy sauce, the chili powder, salt and pepper. Stir for 1 min over low heat.