If you are making the sweet potatoes, prepare it before the tofu. I also recommend cooking the rice, noodles, or your favorite grain before cooking the tofu.
Heat the 3 tbsp of oil in a large non-stick skillet over medium heat. In the meantime, add the cornstarch to a deep plate and toss the tofu cubes with the cornstarch. Slightly shake to remove excess cornstarch.
Transfer the coated tofu to the skillet and fry on each side for 4-5 minutes, or until slightly golden brown and crispy. Once the tofu cubes are golden on each side, transfer to a plate lined with parchment paper to remove excess oil.
Clean your skillet with a piece of kitchen paper towel to remove the remaining oil.
In a small bowl, combine the water, lime juice, sweet chili sauce, coconut sugar, and soy sauce. Add the tofu back to the skillet, pour in the sauce and cook over medium heat for about 5 minutes, stirring regularly to coat the tofu with the sauce. Once the tofu is coated and the sauce has thickened, remove from heat.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the sweet potato slices on the baking sheet and brush with oil on both sides. Sprinkle with salt and chili and roast for 12-15 minutes or until tender.
Green Curry Hummus
Combine the hummus, green curry paste, and maple syrup in a small bowl. Keep the toasted sesame oil to use as a topping later.
Prepare two deep plates or bowls. Add a generous dollop (about 1/4 cup) of hummus on the side of the bowl and drizzle with toasted sesame oil. Add the cooked rice, roasted sweet potato slices, sweet and sour tofu, and top with cucumber, a few slices of avocado, fresh mint, and your favorite greens. Enjoy immediately!
Calories are just an estimate and can vary a lot depending on the hummus used, weight of the sweet potato, etc.