Thai Sweet Potato Noodles With Crispy Baked Tofu

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August 9, 2016

Recipe by Making Thyme For Health

  • Cook: 45 mins


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

Crispy Tofu

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


1For directions visit Making Thyme For Health


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