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Sweet Potato Noodles with Crispy Spicy Tofu

Servings 2

Ingredients

Crispy Spicy Tofu

  • 1 block of extra firm tofu
  • 2 tablespoons tamari
  • 2 tablespoons sriracha
  • 1 tablespoon sesame oil

Sweet Potato Noodles

  • 2 small or 1 large sweet potato
  • 2 tablespoons avocado oil or other neutral oil
  • 4 scallions thinly sliced
  • 1- inch piece of ginger grated on a microplane or finely chopped
  • 1 tablespoon brown rice vinegar
  • 2 tablespoons tamari
  • 2 cups thinly sliced kale leaves
  • Fresh cilantro optional

Instructions

For Tofu

  1. Preheat oven to 400°F and prepare a baking tray by lining it with a piece of parchment paper. Remove tofu from packaging and press between paper towels to remove excess moisture.
  2. Combine tamari, sriracha, and sesame oil in a medium-sized bowl and mix together until combined.
  3. Tear or cut (I prefer tearing) the block of tofu into 1-inch pieces and toss in the marinade. Scatter tofu onto a baking sheet and bake for 15 minutes. Take the baking sheet out, flip tofu pieces, and return to the oven. Bake for another 15 minutes.

For Noodles

  1. Make sweet potato noodles either using a vegetable spiralizer, mandoline, or julienne vegetable peeler.

  2. Heat avocado oil in a large pan with high sides over a medium-high heat. Add scallions and cook for 2 minutes. Then add ginger and cook, stirring for 30 seconds. 

  3. Add sweet potato noodles, a pinch of salt and about a tablespoon of water and stir. Cover and let cook for about 3 to 4 minutes until slightly tender. 

  4. Remove lid and add the brown rice vinegar, tamari, and kale. Cook, stirring, for 1-2 more minutes until kale is wilted and sweet potato is tender.

  5. Divide sweet potato and kale into bowls and top with tofu and cilantro.