SESAME CASHEW TOFU WITH SWEET POTATO NOODLES

In light of said infatuation, I’ve been experimenting with different ways to prepare tofu to see which one really strikes my fancy. The consensus: extra firm, extra crispy, extra flavorful and preferably paired with something spiralized. I guess this recipe fits the bill!

This is the dish where crispy meets creamy and savory meets sweet and this colossal explosion of feel-good vibes erupt from your bowl. The tofu is seared just long enough to acquire a toasty golden crust before it’s coated with sticky, sweet, slightly spicy sesame cashew sauce.

The sauce blankets over each bite-sized piece of tofu allowing it to further crisp up as the natural sugars form a deeply rich glaze. As you cook the saucy tofu, you’ll notice bits and pieces of the sauce sticking to the pan which will eventually crisp up and turn into toasty bites of bliss.

Also, did I mention this sauce contains CASHEW BUTTER? Which may have officially beat out my obsession for peanut butter (gasp).
Cashew butter is on another level of creamy and smooth and it can only be described as pure decadence. It served as the perfect compliment to the sweet, salty and spicy ingredients of the sauce, leveling out the flavor profile and amping up the creaminess. I can already tell this sauce will be on repeat in our dinner rotation.

INGREDIENTS

• 4 medium-sized sweet potatoes, spiralized
• 12 ounces extra firm tofu
• ¼ cup cashew butter
• 1½ tbsp lower sodium soy sauce (see notes for gluten free alternative)
• 2 tbsp rice wine vinegar
• 2 tbsp coconut sugar (sub for brown sugar)
• 1 tbsp sesame oil
• 2 tsp Sriracha
• 1 tsp ground ginger
• 1 tbsp water
• 2 cloves garlic, minced
• Juice of 1 lime
• 2 tbsp sliced green onion/scallions for topping
• Additional optional toppings: sesame seeds, fresh basil, chopped cashews or peanuts

INSTRUCTIONS

1. Press tofu firmly with paper towels to release excess moisture. I typically do this a few times to the whole block and then slice it into 5-6 strips and press it out again to remove as much water as possible. Once most of the moisture is removed, slice tofu into small, bite-sized pieces.
2. In a medium-sized bowl, combine cashew butter, soy sauce, vinegar, sugar, sesame oil, sriracha, ginger and water. Use a whisk to thoroughly mix.
3. Heat a large skillet over medium heat, add 2-3 tsp of oil, swirl to coat and add sweet potato noodles. Cook for 7-8 minutes, tossing often until slightly softened. I like to add 1-2 tsp of water after a few minutes to create some steam in the pan. Once noodles are cooked to your liking, transfer to a bowl and add HALF the sesame cashew sauce. Toss to combine.
4. .....................................

for full instruction please see : dishingouthealth.com

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