Thai Peanut Sweet Potato Noodles with Roasted Tofu

Thai Peanut Sweet Potato Noodles with Roasted Tofu

Heyyyy 2018!

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!

Thai Peanut Sweet Potato Noodles with Roasted Tofu

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!

Inspiralized

Nutritional Information & Recipe

Serves 4

Thai Peanut Sweet Potato Noodles with Roasted Tofu

Heyyyy 2018!

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...

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 14oz block of extra-firm tofu
  • ¼ cup low sodium soy sauce
  • 2 medium sweet potatoes
  • 2 tablespoons coconut oil
  • 3 cups shredded cabbage (spiralize cabbage on Blade A to shred it!)
  • 1/2 cup cilantro
  • For the peanut sauce:
  • 1/4 cup peanut butter (or sub with almond butter, if preferred)
  • 1.5 tablespoons lime juice
  • 1 tablespoons rice wine vinegar
  • 1 tablespoons soy sauce (or tamari, if gluten-free)
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoons honey
  • 1 teaspoons grated fresh ginger
  • 1/2 tablespoon sriracha (or other Asian hot sauce)
  • 2 tablespoons of water, to thin (or more as needed)

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Press excess moisture out of the tofu by squeezing between two layers of paper towels (or other preferred method.) Repeat until moisture is absorbed.
  3. Dice the tofu into ½” cubes and place in a medium mixing bowl along with the soy sauce and toss to coat. Arrange on the prepared baking tray, using tongs or your fingers, setting aside the bowl with the leftover soy sauce. Bake the tofu for 30 minutes or until browned and stiffened, flipping the tofu pieces over halfway through and brushing with the leftover soy sauce.
  4. In a medium bowl, whisk together the ingredients for the peanut sauce. Set aside.
  5. Peel the sweet potato and spiralize it on Blade C. Trim the noodles. Heat the coconut oil in a large skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Toss and cook until al dente, about 7 minutes. After about 5 minutes, when sweet potato noodles are almost done, add in the cabbage to heat through.
  6. Divide the sweet potato noodle mixture into bowls and top with tofu. Drizzle with the peanut sauce and garnish with cilantro.
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18 comments

Kara says:
Looks fabulous and I'll be making it tomorrow as I stocked up on sweet potatoes the other day as they were 50 cents a pound! But am I the only one in the world who didn't know there were white sweet potatoes? Had to google it...and they come in purple! https://www.huffingtonpost.com/entry/white-sweet-potato_us_56e0613be4b0b25c9180663c
Ruth says:
Commonly ... Yams are orange. Sweet potatoes are white.
Amy Stephens says:
Actually, there are many, many varietals of each....and many colors. Really depends on where they were grown and what type as to what they can get called.
Meaghan says:
Yess! They're a beautiful veggie to spiralize!
Natalie says:
2018 weirdness: the ad on this post is for the spiralizing Vegi Bullet!!
Lynne says:
Ruth, where I live, yams are a yellow orange, and sweet potatoes are darker orange....regular potatoes are white. Never saw a white sweet potatoes.
Sue says:
There are 100's of different varieties of sweet potatoes from white to dark purple. Most people are only aware of the common varieties available in the grocery stores which usually are orange.
Pauli S. says:
Is the 3 oz. of tofu correct? I usually use an entire block of tofu for recipes. Thanks, this looks delicious! Happy New Year.
Meaghan says:
The recipe has been updated!!
Wendy says:
Please resume including Weight Watchers points with each recipe’s nutritional information. It is so helpful! Thanks Ali and Meaghan!
Naomi says:
I was looking for the same thing, it’s so helpful. And please let us know if they are Freestyle. This looks terrific!
Meaghan says:
Thank you for the feedback!
Brooke says:
Ali What do you use when photographing your recipes? Do you edit the pictures or use them as they are? I saw in a Instagram story you were taking pictures with your iPhone....
Meaghan says:
Ali does a lot of photography for the blog with a real camera and she does edit, but she also uses her iPhone! It really just depends on what the photos will be used for. Always have good lighting and a pretty background regardless if you're using a camera or your phone - it makes all the difference!
Brooke says:
Awesome! Does she just use the iPhone camera? What editing software does she use?
Rachel M. says:
Made this for dinner tonight. It was so good! Thanks for the recipe.

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