Spicy sweet potato noodles with tofu

Eating healthy can be pretty damn hard. There are only so many salads one can eat without getting bored. The trick to staying on track, though, is finding indulgent-tasting recipes that are health based. If you’re craving pad Thai but don’t want to compromise your goals, this spicy sweet potato noodles with tofu recipe from Cait’s Plate will do the trick. The softened spiralized sweet potatoes are reminiscent of noodles. Add some tofu for protein and coat it all in this low-sodium sauce for flavor. Curb your carb craving with this guilt-free dish.

Yield: 2 servings


  • For the Sauce (Cait’s Plate recommended What’s Cooking Good Looking’s recipe):
  • 1/4 cup of peanut or almond butter
  • 2 tablespoons of low-sodium soy sauce
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of lime juice
  • 1 tablespoon of hot sauce
  • Thumbnail sized piece of ginger, peeled
  • 1 small garlic clove, peeled
  • 2 teaspoons of honey
  • 1 teaspoon of toasted sesame oil
  • For the sweet potatoes and tofu:
  • 1 large or 2 medium sweet potatoes, peeled and spiralized
  • 1 8-oz. package of cubed super firm tofu
  • 1-2 teaspoon peanut or sesame oil
  • 2 tablespoons chopped unsalted peanuts
  • 2 teaspoons black sesame seeds (I used toasted sesame seeds)
  • 1/4 cup shredded purple cabbage


  1. Combine sauce ingredients and place in a food processor, pulsing until smooth. Set aside.
  2. Drain tofu and press pieces with a paper towel to remove excess liquid.
  3. Prepare a pan with 1-2 teaspoon sesame or peanut oil and place over medium-high heat and add tofu stirring and flipping until the majority of pieces of browned on the outside (about 5-7 minutes).
  4. Lower heat to medium-low and add the sweet potatoes and sesame seeds (if using) to the pan sautéing until the sweet potatoes are just soft and the sesame seeds are toasted.
  5. Add sauce to the pan stirring until sweet potato noodles and tofu are well coated.
  6. Remove from the heat and top with chopped peanuts, black sesame seeds (if using) and purple cabbage.


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