with Spicy Peanut Sauce
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).
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Tofu
1 unit(s)
Red Cabbage, shredded
113 g
Peanut Butter
2 unit(s)
Edamame
56 g
Chili-Garlic Sauce
1 tbsp
Soy Sauce
1 tbsp
Avocado
1 unit(s)
Green Onion
1 unit(s)
Garlic Salt
4 g
Sweet Potato
1 unit(s)
Sesame Oil
1 tbsp
Sesame Seeds
9 g
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 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 1/2-inch cubes. Season with remaining garlic salt and pepper, then toss to coat.
- In a large non-stick pan, heat 1 tbsp 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 tofu cubes occasionally, until crispy and golden all over.
- Transfer 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, 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 1/2 tbsp (1 tbsp) oil, then cabbage, edamame and 2 tbsp (4 tbsp) water. 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.
- Divide sweet potatoes between bowls.
- Top with veggies and tofu.
- Top with avocado.
- Drizzle spicy peanut sauce over top.
- Sprinkle with remaining green onions.
790
kcal
Calories
59
g
Fat
9
g
Saturated Fat
44
g
Carbohydrate
9
g
Sugar
15
g
Dietary Fiber
29
g
Protein
0
mg
Cholesterol
1450
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
700
mg
Calcium
6
mg
Iron
