Sweet Potato Noodles with Tofu & Spicy Peanut Sauce

Main, Vegetarian | September 13, 2016 | By

Are veggie noodles a trend? I really hope they’re here to stay!  Get creative with the different varieties of veggie noodles, like this healthy, vegetarian sweet potato noodle dish with tofu, shiitake mushrooms, and a spicy Asian peanut sauce. If you want to save time, you can buy the already spiralized sweet potatoes at Whole Foods that now sells Veggie Noodle Co.’s products in the produce section!  So damn easy! 

Sweet Potato Noodles with Tofu & Spicy Peanut Sauce
 
Author:
Serves: 4
Ingredients
  • 2 medium sweet potatoes
  • 3 tablespoons canola oil (divided)
  • 1 (8 oz.) block extra-firm tofu (drained, dried and cubed)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • ½ red bell pepper, seeded and chopped
  • 1 red Thai chili pepper, seeded and sliced
  • 4 oz. shiitake mushrooms, stemmed and sliced
  • 4 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon black sesame seeds
  • For the Sauce:
  • ¼ cup creamy peanut butter
  • 1 tablespoon brown sugar
  • 2 tablespoons reduced soy sauce
  • 2 teaspoons rice vinegar
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon sambal oelek (chili paste)
  • ⅓ cup water
  • 2 tablespoons fresh lime juice
Instructions
  1. Peel the sweet potatoes and make spaghetti-like noodles using a spiral vegetable cutter. Set noodles aside.
  2. Heat 2 tablespoons of oil on medium-high in a wok or heavy skillet. Add the tofu and brown on all sides. Remove the tofu and set aside.
  3. Add the remaining tablespoon of oil and sauté the garlic, onion, and red bell pepper until softened. Add in the Thai chili pepper and shiitake mushrooms, and cook until mushrooms are slightly browned. Stir in the tofu and sauce. Cook for 3-4 minutes and toss in the sweet potato noodles, green onions, cilantro, and basil stirring until al dente and coated well, about 2 more minutes. Sprinkle with black sesame seeds to garnish.
  4. Sauce: Put all ingredients, except lime juice, in a small saucepan over low heat. Add water and whisk until mixture is smooth. Remove from heat and stir in lime juice until well combined. Makes ⅔ cup. (Can be stored in container in refrigerator for 2-3 days.)
Notes
Sambal oelek can be found in the Asian section at select grocery stores, and at specialty Asian markets. Whole Foods now carries already spiralized sweet potatoes from this company: Veggie Noodle Co.

 

Baby Octopus Salad with Grapefruit & Lychees

OK, I know what you’re thinking… baby octopus salad… gross!  NOT GROSS!  These little creatures are so delish!  This salad is super refreshing and healthy, you’ll wonder why you’ve never nibbled on these babies before. And the grapefruit, mango and lychees are a perfect combination. Baby octopus can be a challenge to find but are in most Asian and Hispanic markets (fresh and frozen). You can always substitute the octopus for squid (calamari) which is more readily available in most grocery stores. Don’t knock it ’til you try it!  It’s so YUM!

Baby Octopus Salad with Grapefruit & Lychees
 
Author:
Serves: 4
Ingredients
  • 1 pound fresh baby octopus
  • 1 tablespoon olive oil
  • Salt & pepper
  • ½ lime, juiced
  • 4 ounces coconut water
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 2 garlic cloves, roasted
  • 1 large pink grapefruit, peeled and sectioned (pith off)
  • 1 mango, cubed
  • 8 lychees, flesh only, cubed or sliced
  • 2 Thai red chili peppers, seeded and sliced
  • ½ red onion, chopped
  • Baby arugula for garnish
Instructions
  1. Bring a large pot of salted water to a boil and add baby octopus. Lower to a simmer and cook 15-20 minutes, covered until octopus are very tender. Remove octopus and shock them in a bowl of ice water until cooled. Pat dry and marinate with olive oil, salt and pepper for 10 minutes. Grill octopus on outdoor or stovetop grill until nicely charred for about 3-5 minutes. Remove and let cool.
  2. In a large bowl, whisk together lime juice, coconut water, fish sauce, brown sugar, rice vinegar and garlic. Add in the grapefruit, mango, lychees, chili peppers, red onion, and octopus and toss gently until well combined. Top with baby arugula and serve.
Notes
Baby octopus can be found at most Asian and Hispanic markets. You can substitute the octopus for squid (calamari) which is more readily available. Learn how to section a grapefruit!

 

Stir-Fry Broccoli & Baked Tofu

Sides, Vegetarian | August 22, 2016 | By

I am seriously crazy for broccoli and tofu — two of my most favorite duos, especially in this super easy vegetarian stir-fry dish!  Deputy Foodie Damien whipped it up for this week’s blog post so you can prepare this awesome recipe any day of the week.  The baked tofu has a great firm texture and is so much healthier than the deep-fried version.  I honestly could eat this entire portion myself! (Sucks for my hubbie)!   

5.0 from 1 reviews
Stir-Fry Broccoli & Baked Tofu
 
Author:
Serves: 4
Ingredients
  • 1 (8 oz.) block of extra-firm tofu
  • 2 tablespoons canola oil
  • 2 small bunches broccoli, cut into bite-sized pieces
  • 5 garlic cloves, minced
  • 1 Thai chili pepper, chopped (seeded for less heat)
  • 2 tablespoons hoisin sauce
  • Pinch of salt
  • Cooked white or brown rice
Instructions
  1. To bake tofu: Place entire block of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool. Cut tofu into bite-sized squares and set aside.
  2. Heat oil in a heavy wok on medium-high heat. Add garlic and cook until fragrant. Add in chili peppers and chopped broccoli and stir-fry for 5 minutes. Add hoisin sauce and tofu to coat, and stir-fry another 5 minutes until broccoli is just tender. Stir in pinch of salt to taste.
  3. Serve with a side of steamed white or brown rice.