Description
Spiralized sweet potatoes noodles, purple cabbage, water chestnuts, edamame and tofu make this Sweet Potato Noodles Stir Fry with Peanut Sauce a delicious way to pay homage to the Chinese New Year.
Ingredients
Scale
- For the tofu:
- 10oz extra firm high protein tofu, diced
- 1 tablespoon vegetable oil
- 2 tsp chili powder
- 1/2 tsp salt
- For the vegetables:
- 1 tbsp vegetable oil
- 1/4 medium size red cabbage, sliced thin (about 5 cups)
- 4 garlic cloves, minced
- 1/8 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
- 2/3 cup orange juice
- 2/3 cup all natural peanut butter
- 1/4 cup lemon juice
- 3 tbsp grated ginger
- 2 tbsptamari
- 2 tbsp rice vinegar
- 2 tbsp maple syrup (optional)
Instructions
- 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 noodles 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
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree
- Cuisine: Kosher / Vegan