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Sesame Peanut Sweet Potato Noodles with Tofu|Craving Something Healthy
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5 from 1 vote

Sesame Peanut Sweet Potato “Noodles” with Tofu

a vegan noodle bowl recipe made with spiralized veggie "noodles"
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Diet: Lower Carb, Heart Healthy, Vegan
Servings: 4 dinner servings
Calories: 477kcal
Author: Anne Danahy, RD

Ingredients

Maple Miso Tofu

  • 14 ounces firm tofu drained and pressed for 30 minutes to remove excess water
  • ¼ cup white miso
  • ¼ cup maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili sauce like Sambal Oelek

Sweet Potato Noodles

  • 1 large sweet potato peeled
  • 2 scallions
  • 2 tablespoons thai basil leaves
  • 2 tablespoons cilantro
  • 2 tablespoons peanuts

Sesame Peanut Sauce

  • ¼ cup creamy peanut butter
  • 3 tablespoons low sodium soy sauce
  • ¼ cup rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chili paste or to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¾ cup broccoli florets

Instructions

To Make the Tofu

  • Preheat your oven to 350℉. Line a baking pan with parchment paper.
  • Combine the miso, maple syrup, rice vinegar, and chile sauce in a small bowl and set it aside.
  • Cut the tofu lengthwise into 1-inch planks. Brush both sides with the maple miso glaze, reserving at least 3 tablespoons of the glaze for later.
  • Lay the tofu planks in a single layer on the baking sheet. Bake for about 20 minutes or until the tofu is firm and golden. Brush the remaining maple miso sauce over the tofu during the last 5 minutes of bake time.

To Make the Noodles and Sesame Peanut Sauce

  • While the tofu is baking, cut sweet potatoes into thin noodles or strips with a spiralizer, mandoline, or julienne peeler and set aside.
  • Chop scallions, basil, cilantro and peanuts, and set aside in a small bowl.
  • In a medium bowl, mix together peanut butter, soy sauce, rice vinegar, sugar, chili paste and sesame oil. Stir well so ingredients are combined and peanut sauce is smooth. Set aside.
  • Heat oil on medium-high heat in a large saute pan. Add and garlic, ginger and broccoli and saute for 1-2 minutes.
  • Add peanut sauce to the pan. Reduce heat to low, and let the mixture heat through for 3-4 minutes.
  • Remove from heat, and add sweet potato noodles. Gently stir to combine with sauce.
  • Top with Maple Miso Tofu and chopped scallions, cilantro, basil, and peanuts.
  • Serve immediately.

Notes

A spiralizer makes easy, perfect "noodles" from vegetables. I prefer it to a mandoline or julienne peeler.
Store leftovers in the refrigerator for up to 2 days.

Nutrition

Calories: 477kcal | Carbohydrates: 50g | Protein: 19g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 1255mg | Potassium: 661mg | Fiber: 6g | Sugar: 23g | Vitamin A: 12287IU | Vitamin C: 21mg | Calcium: 221mg | Iron: 3mg