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 (and other grocery stores) that now sells Hungry Root’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 low-sodium 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: Hungry Root

If you liked this recipe, try our Thai Pesto Zucchini Noodles with Shrimp Meatballs

thai pesto  zucchini shrimp

Ahi Tuna Napoleon

Starters | September 6, 2016 | By

This Tuna Napoleon (tuna tartare) is such a beautiful appetizer!  Your friends will “ooh and ahh” when you present this as a first course!  It tastes amazing and fresh!  Don’t be scared by the fancy plating — it’s a cinch to prepare and plate. You can use a ring mold for the assembly, or simply cut out both ends of an aluminum can. The layering of this dish really makes the flavors pop with freshness and a bit of heat from the guacamole.  Serve it with Skinny Baked Wonton Chips.  To die for! 

Ahi Tuna Napoleon
 
Author:
Serves: 6
Ingredients
  • 3 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal oelek (hot chili paste)
  • 3 tablespoons fresh ginger, minced
  • 1 tablespoon shallot, minced
  • 1 fresh lime, juiced
  • ¾ pound fresh ahi or yellow fin tuna (sushi grade), small diced
  • ¼ cup fresh cilantro, chopped
  • 4 small ripe avocados
  • 2 Roma tomatoes, seeded and small diced
  • 1 jalapeño pepper, seeded and small diced
  • 3 tablespoons red onion, chopped
  • 1 teaspoon Tabasco sauce
  • Salt and pepper to taste
  • Black sesame seeds for garnish
Instructions
For the tuna
  1. In a large mixing bowl, whisk together soy sauce, vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallot, and lime juice. Gently toss in ahi tuna and 2 tablespoons of cilantro.
For the guacamole
  1. Mash the avocados in a bowl. Add tomatoes, jalapeño pepper, red onion, Tabasco sauce, two tablespoons of cilantro, and salt and pepper.
To assemble
  1. Using a ring mold on a flat surface, place a quarter of the guacamole at the bottom of the mold, packing it down. Then scoop the tuna on top of the guacamole to the top of the ring mold. Garnish with sprinkles of sesame seeds and a slice of jalapeno. Gently remove the ring mold. Serve with baked wontons if desired.
Notes
Sambal oelek can be found at select grocery stores and specialty Asian markets.
Serve this with a side of Skinny Baked Wonton Chips.