Sweet Potato Noodle Stir Fry
This sweet potato noodle stir fry is fresh and downright delicious. It's jam-packed with veggies all smothered in an irresistible Thai peanut sauce, and topped with tender tofu. It's easy to adapt for all types of eaters, and it's ready in just 45 minutes!
Instructions
- 1
Whisk the soy sauce (1 tbsp), Thai red curry paste (1 tbsp), cooking oil (1 tbsp), and juice (0.5 lime) in a small baking dish. Add the tofu (4 firm) and mix to coat. Marinate for minutes (30) on the counter or up to 8 hours in the fridge.
- 2
Preheat oven to 200°C (400°F). Place the baking dish with the [tofu] into the oven and cook for minutes (15). For extra color, broil for minutes (5).
- 3
While the [tofu] is cooking, prepare the sauce. Add water (0.67 cup), peanut butter (0.33 cup), rice vinegar (2 tbsp), soy sauce (2 tbsp), maple syrup (1 tbsp), sriracha (1 tsp), vegan fish sauce (1 tsp), garlic (2 cloves), ginger (1 inch), and juice (1 lime) to a blender and blend until smooth. For a less smooth sauce, mince the garlic (2 cloves), ginger (1 inch), and cilantro (1 handful) and whisk with the other ingredients in a bowl.
- 4
Heat cooking oil (1 tbsp) in a large skillet over medium-high heat. Add the bell pepper (2 red) and shredded red cabbage (2 cups) and stir-fry for minutes (3) until slightly softened. Add the sweet potatoes (2 medium) and stir-fry, turning carefully, for minutes (5) until tender-crisp.
- 5
Pour the [peanut sauce] into the pan and sprinkle the cilantro (0.5 cup) and Thai basil (0.5 cup) over the top. Toss gently until the sauce thickens. Serve with the baked [tofu] on top.
Nutrition Facts
Per portion