Thai Sweet Potato Noodles with Crispy Baked Tofu
Well hello there! I hope you all had an awesome Memorial Day weekend!
We didn’t eat any barbecue but we did take a day trip across the Bay on Sunday to play around for a bit in the Santa Cruz mountains. We went to Pescadero to visit Harley’s goat farm to see baby goats, Archangeli’s for warm artichoke bread and then Duarte’s Tavern for their famous artichoke soup.
You guys, that bread is something serious. They replenish the display every 10 minutes because they sell out so quickly which means every loaf is incredibly fresh and warm. It’s worth a trip to Pescadero on it’s own.
There was supposed to a hike somewhere in there too (to help burn off all of the bread) but between time getting away from us and the cold fog we decided against it. But anyways, now that I’ve rubbed a bunch of carbs all in your face, let’s get back to the theme around here and look at some healthy food! :)
I recently upgraded my spiralizer to this schnazzy beauty and I have to say, it’s pretty freakin’ amazing. I mean, just look at those sweet potato noodles!
I want to make so many things with it but because I’ve been craving peanut sauce lately, I decided to start with a little Thai flavor.
I lightly sauteed the sweet potato noodles with garlic, jalapeno, red pepper, and coconut milk then tossed them in a peanut-lime ginger dressing and topped it off with fresh cilantro and green onion.
Then for protein I added crispy baked tofu on top so that it makes for a well-rounded meal.
All of the textures and flavors go so well together that it’s honestly hard to believe it’s vegan, gluten-free, AND grain-free.
Seriously, if anyone ever tells that they can’t eat a plant-based diet because it’s too boring, just serve them a bowl of this. I have a feeling it will change their mind.
For the noodles
2 large sweet potatoes, peeled and cut into medium size noodles
1 tablespoon oil (like olive, coconut, canola, or sunflower)
2 garlic cloves
1 large red bell pepper, cored and diced
1 jalapeno, cored and diced
1/4 cup coconut milk
6 green onions, finely chopped
1/2 cup chopped cilantro
1/2 cup chopped peanuts
15 ounces super firm tofu, pressed and diced into 1-inch squares
1 tablespoon oil
2 tablespoons tamari or (soy sauce)
1 tablespoon arrowroot (or cornstarch)
Peanut Lime Dressing
1/2 cup creamy peanut butter (or almond butter)
1 garlic clove
4 inches fresh ginger, peeled
juice of 3 limes
2 tablespoons coconut milk
1 tablespoon tamari
1 tablespoon rice vinegar
1 tablespoon oil
1 tablespoon water to thin
- Preheat the oven to 400°F and then line a baking sheet with parchment paper. Place the tofu in a large bowl and pour in the oil and tamari. Stir until the tofu is evenly coated then sprinkle the arrowroot (or cornstarch) on top and stir until well-combined. Spread the tofu out on the baking sheet and bake in the oven for 30 minutes, stirring half way through, until golden brown.
- Meanwhile, prepare the peanut-lime dressing by combining all ingredients in a food processor or a blender and blending on high until smooth. Add water one tablespoon at a time to thin, if needed.
- Next warm one tablespoon of oil over low to medium heat in a large pot then add the garlic and jalapeno. Cook for 3-4 minutes then turn the heat up to medium add 1/4 cup coconut milk. Allow the milk to warm for a few minutes then add the red bell pepper and sweet potato noodles and stir together. Cover with a lid and cook for about 5-7 minutes. I prefer my noodles with a little crunch but you can test the texture at this point and cook them longer if you prefer.
- Next add the peanut-lime dressing, green onion, and tofu to the pot and stir everything together. Distribute into separate bowls for serving and top with fresh cilantro and chopped peanuts. Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.
Crispy Baked Tofu adapted from Cookie + Kate