Instructions

1. Preheat the oven to 180°C.
2. Mix the glaze in a bowl.
3. Cut the sweet potatoes & onions into wedges; the red pepper into chunky slices. Arrange them in a baking tray then, using a silicon brush, glaze them with the mixture. Put the tray in the oven and bake for 30 minutes until the vegetables are tender.
4. Meanwhile cut the tofu into bite-sized cubes. Heat a spoonful of oil in a wok and stir-fry the tofu until golden all over, then pour over the reaming glaze. Cook for a couple of minutes until sticky and brown. Transfer them to a plate.
5. When the baked vegetable are ready, take the tray out of the oven.
6. Scatter rocket leaves on serving plates, then arrange some baked vegetables & tofu pieces on top.
7. Finely chop the spring onions and scatter the pieces all over the dish.
8. Serve warm.