If you read this post, you know that 2018 is going to be the year of only posting recipes that I would eat myself. No more making a dish because I think somebody else would want to eat it.
So, we’re starting 2018 off with keeping this intention and this hearty bowl of sweet potato noodles and cabbage with roasted tofu and a Thai peanut sauce.
When I ordered the ingredients for this recipe via Instacart, they brought white fleshed sweet potatoes (instead of the orange variety) and I was bummed for the pictures (orange would have been much prettier!), but the taste is all that matters in the end and it’s delicious!
The Thai peanut sauce goes well with the slight sweetness of the potatoes and coats the cabbage for a creamy bite. This roasted tofu is my go-to tofu recipe – just marinate it quickly in soy sauce and roast it until firm and browned. I love making extra and saving it in the fridge to top salads, bowls, and to snack on!
I hope you are all enjoying your New Year – and add this meal to your lunch or dinner rotation!
Nutritional Information & Recipe