Teriyaki Tofu Bowl With Sweet Potato Noodles
250g of sweet potato, peeled
2 tbsp of reduced-salt gluten-free tamari
2 tbsp of mirin
200g of firm tofu, cubed
2 tsp of sesame oil
200g of broccoli florets
200g of green beans, trimmed
1 tbsp of cashew butter or peanut butter
2 tsp of sesame seeds, toasted
Using a julienne peeler or spiralizer, peel the sweet potato into noodles (or use a vegetable peeler to make ribbons). In a small bowl, combine half the tamari and half the mirin with two tbsp of hot water. Add the tofu, stirring to coat.
Spray a frying pan with oil and set over a medium heat. Add the noodles or ribbons to the pan and cook, tossing, for about five minutes or until tender. Set aside and keep warm.
Add another spray of oil to the same pan. Remove the tofu from the marinade (reserving the liquid) and add to the pan. Cook for about five min, stirring, until golden. Remove the pan from the heat, add the remaining marinade and three tbsp water and toss the tofu to coat. Keep warm in the pan.
In a separate pan, warm the sesame oil over a medium heat. Add the broccoli and beans and cook, stirring, for five to eight minutes until tender.
Mix the cashew or peanut butter in a bowl with the remaining tamari and mirin and one tbsp water to make a sauce.
Serve the sweet potato noodles, tofu and veg in bowls, sprinkled with the sesame seeds.
TIP: Swap the sweet potato for a 330g pack ready-prepared butternut squash noodles (available at Sainsbury’s).
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