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
Thai Peanut Sweet Potato Noodles with Roasted Tofu
- 14 oz 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)
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Press excess moisture out of the tofu by squeezing between two layers of paper towels (or other preferred method.) Repeat until moisture is absorbed.
- 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.
- In a medium bowl, whisk together the ingredients for the peanut sauce. Set aside.
- 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.
- Divide the sweet potato noodle mixture into bowls and top with tofu. Drizzle with the peanut sauce and garnish with cilantro.