Sweet Potato Pad Thai Bowl with Roasted Tofu and Peanut Sauce Recipe

Name: Sweet Potato Pad Thai Bowl with Roasted Tofu and Peanut Sauce Recipe
Total time: 45 min
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 tablespoons brown sugar

www.healthygffamily.com

Gluten-Free and Vegan, this Sweet Potato Pad Thai Bowl is packed with veggies, crispy tofu, and a delicious peanut sauce—fresh, flavorful, and satisfying!

View full recipe on www.healthygffamily.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.healthygffamily.com.

Share this recipe:

Cooking tools:

Spiralizer
Kitchen scale
Colander
Paper towel
Mixing bowl
Whisk
Saucepan
Blender
Baking sheet
Aluminum foil
Skillet
Cutting board
Chef's knife
Measuring cup
Measuring spoon
Grater
Spoon
Spatula
Oven
Stove
Tongs
Serving bowl

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 tablespoons brown sugar