Thai Sweet Potato Noodles with Crispy Baked Tofu
Well hello there! I hope you all had an awesome Memorial Day weekend!
We didn’t eat any barbecue but we did take a day trip across the Bay on Sunday to play around for a bit in the Santa Cruz mountains. We went to Pescadero to visit Harley’s goat farm to see baby goats, Archangeli’s for warm artichoke bread and then Duarte’s Tavern for their famous artichoke soup.
You guys, that bread is something serious. They replenish the display every 10 minutes because they sell out so quickly which means every loaf is incredibly fresh and warm. It’s worth a trip to Pescadero on it’s own.
There was supposed to a hike somewhere in there too (to help burn off all of the bread) but between time getting away from us and the cold fog we decided against it. But anyways, now that I’ve rubbed a bunch of carbs all in your face, let’s get back to the theme around here and look at some healthy food! :)
I recently upgraded my spiralizer to this schnazzy beauty and I have to say, it’s pretty freakin’ amazing. I mean, just look at those sweet potato noodles!
I want to make so many things with it but because I’ve been craving peanut sauce lately, I decided to start with a little Thai flavor.
I lightly sauteed the sweet potato noodles with garlic, jalapeno, red pepper, and coconut milk then tossed them in a peanut-lime ginger dressing and topped it off with fresh cilantro and green onion.
Then for protein I added crispy baked tofu on top so that it makes for a well-rounded meal.
All of the textures and flavors go so well together that it’s honestly hard to believe it’s vegan, gluten-free, AND grain-free.
Seriously, if anyone ever tells that they can’t eat a plant-based diet because it’s too boring, just serve them a bowl of this. I have a feeling it will change their mind.
For the noodles
2 large sweet potatoes, peeled and cut into medium size noodles
1 tablespoon oil (like olive, coconut, canola, or sunflower)
2 garlic cloves
1 large red bell pepper, cored and diced
1 jalapeno, cored and diced
1/4 cup coconut milk
6 green onions, finely chopped
1/2 cup chopped cilantro
1/2 cup chopped peanuts
15 ounces super firm tofu, pressed and diced into 1-inch squares
1 tablespoon oil
2 tablespoons tamari or (soy sauce)
1 tablespoon arrowroot (or cornstarch)
Peanut Lime Dressing
1/2 cup creamy peanut butter (or almond butter)
1 garlic clove
4 inches fresh ginger, peeled
juice of 3 limes
2 tablespoons coconut milk
1 tablespoon tamari
1 tablespoon rice vinegar
1 tablespoon oil
1 tablespoon water to thin
- Preheat the oven to 400°F and then line a baking sheet with parchment paper. Place the tofu in a large bowl and pour in the oil and tamari. Stir until the tofu is evenly coated then sprinkle the arrowroot (or cornstarch) on top and stir until well-combined. Spread the tofu out on the baking sheet and bake in the oven for 30 minutes, stirring half way through, until golden brown.
- Meanwhile, prepare the peanut-lime dressing by combining all ingredients in a food processor or a blender and blending on high until smooth. Add water one tablespoon at a time to thin, if needed.
- Next warm one tablespoon of oil over low to medium heat in a large pot then add the garlic and jalapeno. Cook for 3-4 minutes then turn the heat up to medium add 1/4 cup coconut milk. Allow the milk to warm for a few minutes then add the red bell pepper and sweet potato noodles and stir together. Cover with a lid and cook for about 5-7 minutes. I prefer my noodles with a little crunch but you can test the texture at this point and cook them longer if you prefer.
- Next add the peanut-lime dressing, green onion, and tofu to the pot and stir everything together. Distribute into separate bowls for serving and top with fresh cilantro and chopped peanuts. Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.
Crispy Baked Tofu adapted from Cookie + Kate
I have yet to spiralize any vegetables but I just added that one to my wish list and my bday is coming up, so we’ll see! It looks you had a great weekend!
First off, you’re killing me with those pictures from your Memorial Day weekend adventures. THAT BREAD! I love all the carbs. And artichokes. And baby goats. And coffee cake, of course! Secondly, I love a yummy peanut sauce and have grown more and more fond of Thai inspired dishes. Thirdly, I need to spiralize sweet potatoes! I’ve been obsessed with spiralizing zucchini (just did so yesterday actually!) but want to experiment with other veggies soon too.
Pescadero is actually really close to San Jose! I’m surprised you never made your way up there. :)
Yeahhhhhh! I think we have the same spirazlier–it’s a good one. Also… that bread sounds AMAZING. I kind of want it for breakfast now..
Those noodles…the tofu…the photos… call me in love! Pinning :)
Your weekend looks like it was amazing!! That bread………swoon!! I bought a spiralizer a few months ago, but have yet to use it. I think this will have to be it’s maiden voyage. Everything about this recipe sounds phenomenal!!
Yes, you definitely need to break that thing out! I think you would love the sweet potato noodles. :)
I literally JUST got a spiralizer in the mail this past weekend! I’m so excited to start using it. I’m definitely pinning this for future use :)
Awesome! You’re going to love it!!
I have yet to buy a spiralizer. I’ve always felt that it would be one of those kitchen gadgets I wouldn’t get much use out if, but then I see recipes like these and they do look amazing. I’m thinking I should just get one!
Yeeeeeah your weekend looks and sounds like it was a blast! Dat bread?! Ugh, ain’t nothing like a hunk of fresh bread straight from the oven.
I’m pretty much obsessed with your noodle bowl. And that is all. :D
Looks like you had a nice long weekend… eating fabulous food! I didn’t BBQ either, but will be tonight with veg burgers!! Oh the flavor, the mouthwatering ingredients of your recipe! Love this, Sarah and that you’ve used your fancy new spiralizer to whip this up! I have one too, I think just like your’s and it’s fantastic! I’ve not spiralized sweet potatoes yet, but look forward to it! So tasty!
Thank you, Traci! You should definitely give the sweet potatoes noodles a try. I think you would love them!
Love the way this recipe looks! I went on a hike in the Stinson Beach/Mt Tam area and it was SO SO foggy. I was wearing three layers!!
It was ridiculous this weekend! We had a hard time driving at one point because it was so thick! But I love that area for hiking. I hope you had fun!
What a fun weekend getaway!
That peanut sauce sounds heavenly!!
Gaahh, I want this whole meal for dinner tonight! Riley’s never liked peanut sauces, but I love them. Also, that bread sounds pretty fantastic!
Brandon’s not huge on peanut sauces either but he actually loved this one! I personally can’t see how anyone wouldn’t like something with peanut butter in it. :)
I love spiralizing veggies as well and this recipe is calling my name. I too have been craving peanut sauce for a while. Can’t wait to make this.
Thanks, Kathy! I hope you enjoy it! :)
OHMYGOSH that bread! haha You are definitely making me want some carbs asap! Sounds like you guys had a great weekend!!
This dish looks awesome – that crispy tofu! And I really need to get myself a spiralizer – I feel like I’m missing out!
Sarah – this “noodle” bowl is ingenious! And it looks delicious. I’ve been loving baked tofu lately, so I’m definitely going to have to give this a go.
I believe this is my perfect meal!!
I have that spiralizer! But I’ve only used it twice because I discovered I’m not a big fan of zucchini “noodles” – all that fibre killed my stomach lol. But I think I’d like sweet potato noodles a lot better. The flavours in this sound delicious!
That’s too bad that the fiber did a number on your stomach. I’ve found that over time (and with eating daily probiotics) that my system eventually adjusted to all of the veggies, grains and legumes I like to eat.
Holy.SNAP. Now this is just mouthwateringly gorgeous. I have to admit that I’ve always been a little iffy on the spiralizers because I kind of love plain old noodles (and hate zucchini), but sweet potatoes would definitely have me changing my tune. And I swear that you’re the only person who manes me crave tofu like WHOA. I mean, I like it well enough, but you always make it look so amazing!
Aw, I’m so glad you think my tofu’s sexy! ;)
I have to get my hands on a spiralizer.. I love the idea of making noodles out of veggies! This dish looks awesome.
I still haven’t tried sweet potato noodles. Your photos are making me want to try them very soon.
This looks incredible.
We almost went out for Thai food last night, but didnt so now the craving is just going to stick with me for a while. This looks SO good and like it’d be the perfect way to fill that craving. Sweet potatoes are my jam lately.
This looks incredible, Sarah! I loooove the sound of crispy baked tofu! I’ve never made sweet potato noodles before, but I’ve made similar with zucchini. This has made me really want to try making them with sweet potato now! And wow, that peanut sauce looks divine! It’s my favourite kind of dressing, it’s so addictive! The addition of lime and ginger sounds absolutely amazing too!!! Yum!
this looks awesome! I have never made sweet potato noodles before! they look delicious i totally need to try them soon! ;-)
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Oh my goodness this sounds soooooo yummy! I love sweet potato noodles and cannot wait to try your rendition with crispy tofu. YUM!
Thanks, Meg! I hope you like it! :)
I just found this recipe today and made it for dinner. BIG HIT!
Thank you for an easy and very tasty chance to use my spiralizer.
I’m so happy you liked it, Kim! Thank you for the feedback! :)