A delicious and nutritious take on a Japanese style noodle dish but without the noodles! The sweet potato makes a great gluten free alternative and goes really well with the miso flavour. I love tofu, but to be honest it tastes pretty bland if you do nothing with it. Coating it in sesame seeds and gently frying in coconut oil makes it crunchy on the outside while still being silky smooth on the inside.
1 sweet potato
1 pack tofu
2 tbsp sesame seeds
2 tbsp quinoa (or other gluten free) flour
2 tbsp coconut oil
For the miso dressing:
2 tbsp miso paste
1 tbsp tahini
juice of 1 large lime or lemon
2 tsp maple syrup
1 tbsp soya sauce
What to do…
Wash and peel your sweet potato. Using the wide setting on your spiraliser make the sweet potato into thick noodles and set to one side. Chop the tofu into large thick chunks. In a bowl whisk the egg with a pinch of salt and pepper. In a second bowl mix the sesame seeds and flour.
One at a time, dunk the tofu pieces into the egg, then toss in the flour mixture to coat. Set on a board or plate.
Make your dressing by adding all the ingredients to a jar and shaking well until completely mixed.
Heat a frying pan on medium heat, add a tbsp of coconut oil, once melted, add the sweet potato noodles. Heat and stir continually for 10 minutes or until the noodles have started to soften but not brown.
In a second frying pan add the other tbsp of coconut oil and heat on high. Once hot, gently add the tofu pieces and fry. Turn to fry on each side for 2 minutes, until brown and crispy all over.
When the noodles are almost cooked, add 2-3 tablespoons of the miso dressing to the pan and toss to coat.
Serve the noodles in a bowl, top with the fried tofu and a little more dressing if needed. Finish with a squeeze of lime and some chopped coriander.