Spiralized sweet potatoes, purple cabbage, water chestnuts, edamame and tofu make this Peanut Sauce Sweet Potato Noodle Tofu Stir Fry a delicious way to pay homage to the Chinese New Year.
Did you know that 1/5 of t he world’s population celebrates the Chinese New Year? Besides China, many Asian countries, including Vietnam, The Phillipines, and Malasya among others, take several days off and have celebrations this time of year. This year the Holiday starts on January 28th, and it’s the Year of the Rooster.
A couple of fun facts:
- The Year of the Rooster is considered a bad luck year for people born on Rooster years. Bad luck can be avoided by wearing red, wearing jade accessories and by “facing the right direction” (which is East, for 2017). Cool stuff!
- It’s not a very good time for “old singles” (i.e women over 30, men over 32 – insert eye roll – ), who usually get extra pressure from family members to get married. Such much so, that there are sites that offer ” fake boyfriend / girlfriend rentals”… Not-so-cool stuff!
This Asian inspired Peanut Sauce Sweet Potato Noodle Tofu Stir Fry dish is packed with veggies and plant based protein, thanks to the edamame and baked tofu; the purple cabbage, corn and sweet potato noodles add a beautiful pop of color as well as tons of nutrients; and the water chestnuts (courtesy of our friends at Edward & Sons ) give the stir fry a great crunch and contrast of texture. You can also spiralize your favorite veggies and add them if you like extra “noodles”!
Hope you enjoy it 🙂
- For the tofu:
- 10oz extra firm high protein tofu, diced
- 1 tablespoon vegetable oil
- 2 tsp chili powder
- ½ tsp salt
- For the vegetables:
- 1 tbsp vegetable oil
- ¼ medium size red cabbage, sliced thin (about 5 cups)
- 4 garlic cloves, minced
- ⅛ tsp salt
- 1 large sweet potato, spiralized (about 4 cups, check notes on how spiralize HERE )
- 1 cup frozen shelled edamame, soaked in boiling water
- 1 cup frozen organic corn kernels, soaked in boiling water
- 1 8oz can organic sliced water chestnuts ( we used Edwards and Sons)
- 3 tbsp soy sauce
- 1 1.5-inch piece fresh ginger root, grated
- Peanut Sauce
- ⅔ cup orange juice
- ⅔ cup all natural peanut butter
- ¼ cup lemon juice
- 3 tbsp grated ginger
- 2 tbsptamari
- 2 tbsp rice vinegar
- 2 tbsp maple syrup (optional)
- Preheat oven to 375F. Line a large baking with parchment paper
- Place the diced tofu in a bowl. Add oil, chili powder and salt salt and toss well until the tofu is well coated. Bake for 15 minutes. Turn off the oven and let it sit inside for 10 minutes.
- In a large, deep skillet or wok, heat 1 tablespoon of oil. Add garlic, sliced cabbage and salt and cook over medium-high heat for 4-5 minutes, stirring frequently until cabbage starts to soften
- Add the spiralized sweet potatoes and toss well. Add edamame, corn, water chestnuts, soy sauce and ginger and cook for an additional 3-4 minutes, stirring frequently
- To prepare the Peanut Sauce, combine all the ingredients in a blender and blend until smooth
- Before serving, transfer the vegetables to a serving bowl, add the peanut sauce and toss well. Top with baked tofu