Carb Smart Tofu-Sweet Potato Bowls

Veggie

Spicy

Under 50g of Carbs

with Spicy Peanut Sauce

8 min

Difficulty: 2/3

Asian

Sweet-and-spicy peanut sauce takes this rice bowl into favourite-food territory. Roasted sweet potatoes and tender-crisp cabbage offer a texture explosion! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Avocado • Sweet potato • Red cabbage • Edamame (soy) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Green onion • Sesame oil • Sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Sulphites

Wheat

Crustaceans

Peanuts

Tree nuts

Soy

May contain traces of allergens

Milk

Fish

Gluten

Egg

Mustard

Wheat

Sulphites

Peanuts

Sesame

Utensils

Whisk

Small Bowl

Large Non-Stick Pan

Parchment Paper

Baking Sheet

Measuring Spoons

Tags

Veggie

Spicy

Dinner-bowls

Under 50g of Carbs

New

Climate-conscious

Feel-good

SEO

Ingredients

Tofu

1 unit

Red Cabbage, shredded

113 g

Peanut Butter

1 unit

Edamame

56 g

Chili-Garlic Sauce

1 tbsp

Soy Sauce

1 tbsp

Avocado

1 unit

Green Onion

1 unit

Garlic Salt

4 g

Sweet Potato

1 unit

Sesame Oil

1 tbsp

Sesame Seeds

9 g

Oil*

3 tbsp

Salt*

0.125 tsp

Pepper*

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

Meanwhile, pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with remaining garlic salt and pepper, then toss to coat.
In a large non-stick pan, heat 1 tbsp oil and half the sesame oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
Remove to plate.

Meanwhile, thinly slice green onion, keeping white and green parts separate.
In a small bowl, whisk together peanut butter, chili-garlic sauce, soy sauce, remaining sesame oil and 2 tbsp (4 tbsp) water until smooth.
Peel, pit, then cut avocado into 1/2-inch pieces.

Reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then cabbage and edamame. Cook for 4-5 min, stirring occasionally, until tender.
Add green onion whites and sesame seeds, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.