My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
This delicious, Asian-inspired vegan dinner bowl is packed with protein and nutrients to fuel your day!
Hi friends, if you’re looking to make a delicious meal under 1 hour, you’ve come to the right place!
There’re so many yummy components in this dish, I don’t even know where to start! It has:
- Roasted sweet potato noodles (a healthier twist vs. using regular noodles)
- Crispy Spicy Tofu – which is exactly what it sounds like!
- Tangy cilantro sauce that adds a little bit of freshness
Don’t be worried though – I’ve optimized the cooking time by picking the ingredients that cook fast and reduced idle time to make sure everything cooks in under one hour.
First, we’ll be starting with half of block of extra-firm tofu. You will need to slice it into small squares. It doesn’t really matter if they’re large or small.
Step 2: lay tofu pieces carefully on a kitchen towel or paper towels. If you’re using paper towels, I’d do a double layer. I use micro-fiber towels in my kitchen so that’s what I used – love how they absorb the moisture!
Place another layer of kitchen towel/paper towel to cover tofu and put a heavy pan on top of it. Leave it for 10 mins. The idea here is to get rid of moisture in tofu as much as possible. Less moisture = crispier tofu 😊
Useful tip: while you’re waiting for tofu – make the cilantro sauce!
After 10 mins, it’s time to add other things to our tofu! Add soy sauce, sriracha, and corn starch. Use a spatula to stir everything. Be careful here, you don’t want to crumble tofu.
Then layout tofu on a baking sheet and bake for 30 minutes, turning halfway.
Next up, sweet potatoes. If you have a spiralizer then you can make the noodles yourself at home. I love my kitchen-aide attachment for zoodles – it was the best investment ever!
If you don’t have a spiralizer, then you can buy sweet potato noodles at a store. Nowadays, a lot of grocery stores (at least in the U.S.) sell them.
To roast sweet potato noodles, toss them in olive oil, salt, and pepper and bake for 20 minutes!
The last step is sauteing the sugar snap peas. Wash them and cut stem ends and any strings. Kitchen shears work best for this. Saute in oil for about 10 minutes until they are tender.
When everything is outta the oven, all you have to do is to assemble the bowl! Arrange the bowl by combining sweet potatoes, crispy spicy tofu, and snap peas. Top with freshly grated radish and sliced onions. Serve with cilantro sauce.
Let’s get cooking!
This
delicious, Asian-inspired vegan dinner bowl is packed with protein and
nutrients to fuel your day!
- 4 sweet potatoes, spiralized
- 2 tbsp olive oil
- pinch of salt and pepper
- 1/2 block of extra firm tofu, chopped in small squares
- 1 tbsp soy sauce
- 1 tsp sriracha
- 1 tbsp corn starch
- 1 cup sugar snap peas, stem ends and strings removed from each pod
- 1/4 cup radish, grated
- 1/4 cup red onion, sliced lengthwise
- 1 garlic clove
- 1/3 cup cilantro, chopped
- juice of 1 lemon
- 1 tbsp olive oil
- Pinch salt and pepper
-
Preheat oven to 400 degrees.
-
Slice tofu into small squares. Then place the sliced tofu on a paper towel or kitchen towel. If using paper towel double the layers. Place another towel to cover tofu and put a heavy pan on top of the towel. The idea here is to squeeze as much moisture as possible out of the tofu. The less moisture there is the crispier it will be after baking. Leave for 10 minutes.
-
While you’re waiting on tofu, prepare the celery dressing by combining all the ingredients and stirring well. Place in the fridge.
-
Place tofu in a large mixing bowl, add soy sauce, sriracha, and corn starch. Gently stir with a spatula. Place carefully on a baking sheet and bake for 30 minutes, turning half-way through.
-
Toss sweet potato noodles in 1 tbsp olive oil, salt, and pepper. Place on a baking sheet (either lined or unlined) bake for 20 minutes, tossing half-way through.
-
While the tofu and sweet potatoes are baking, saute the snap peas. Heat oil in a large non-stick pan over medium heat. Add snap peas, sprinkle with salt and pepper. Sauce for 10 minutes, tossing occasionally until snap peas are tender.
-
Arrange the bowl by combining sweet potatoes, crispy spicy tofu, and snap peas. Top with freshly grated radish and sliced onions. Serve with cilantro sauce.
Nutrition Information: Calories: 267 Fat: 7.7 g Saturated fat: 1.2 g Sodium: 253 mg Carbohydrates: 46.9 g Dietary Fiber: 7 g Sugar: 1.9 g Protein: 4 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Leave a Reply