Sweet Potato Pad Thai Bowl with Roasted Tofu and Peanut Sauce Recipe | healthyGFfamily.com

Ingredients

• 1 1/2 - 2 heaping cups Spiralized Sweet Potatoes (I purchase already spiralized)
• 1 tablespoon sesame oil
• ½ -1 teaspoon Sesame Seeds
• 1 -2 cups of shredded cabbage
• 1/4 -1/2 cup diced red pepper
• 1/4 - 1/2 cup shredded red cabbage
• 1 14 oz container firm or extra firm tofu (drained, rinsed and wrapped in paper towels for 5-10 minutes, cut into 1 inch cubes)
• a handful of salted peanuts (optional for garnish)
• 2 tablespoons peanut oil
• 2 tablespoons tamarind stir fry paste
• 2 tablespoons low sodium gluten free tamari or gluten free soy sauce
• 1 bunch scallions (chopped (reserve some of the green parts for garnish))
• 2 cloves garlic (minced)
• 1 teaspoon fresh grated ginger
• 3 tablespoons fresh lime juice (approximately juice of 2 limes)
• 2 tablespoons maple syrup
• 1/4 cup natural peanut butter
• 1 tablespoon gluten-free tamari
• 1/2 inch piece ginger (sliced)
• 1 teaspoon rice wine vinegar
• 2 "squirts" sriracha sauce
• Juice of 1 small lime (approximately 1 1/2 tablespoon)
• 1/4 cup hot water (you can use less if you want a thicker sauce)
• 2 tablespoon brown sugar