SESAME CASHEW TOFU WITH SWEET POTATO NOODLES



SESAME CASHEW TOFU WITH SWEET POTATO NOODLES



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.  ...................................
  4. .......................................
Full Instructions : Click Here


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