INGREDIENTS

• 3 medium sweet potatoes, spiralized

• 12 ounces extra firm tofu

• ¼ cup peanut butter

• 1½ tbsp soy sauce 

• 2 tbsp white wine vinegar

• 2 cloves garlic

• Juice of 1 lime

• 2 spring onions

• 1 red onion

• ½  cup chopped cashews

• Fresh basil

• 2 tbsp honey

• 2 tbsp sesame oil

• 4 tsp Sriracha

• 1 tsp ground ginger

• 1 tbsp water

 

METHOD

1. Cut the tofu into 6 slices and lay out on a board, then, using a few paper towels press firmly to remove as much moisture as you can, then chop the tofu into small bite size cubes.

2. In a medium-sized bowl, combine peanut butter, soy sauce, vinegar, honey, sesame oil, sriracha, ginger and water and use a whisk to thoroughly mix everything together.

3. Cook sweet potato noodles in a large pan with olive oil for 7-8 minutes, tossing often until slightly softened. So they do not dry out too much add 2 tblsp water. Once the noodles are finished tip into a large bowland add half the sesame cashew sauce and mix well

4. Using the same pan, fry the chopped onions and tofu pieces in olive oil until tofu is browned and onions are cooked, about 7 minutes.

5. Next add crushed garlic and remaining half of sauce and simmer until the tofu begins absorbing the sauce then add lime juice and keep cooking until tofu starts to get crispy, then add chopped nuts and mix well

6. When ready to dish out, place sweet potato noodles on the plate and top with tofu mixture, top off with chopped spring onions, sesame seeds and fresh basil

7. Enjoy!