Autumn Bento Box by @simpleplantbasedlife #letscookveganfall entry! 💛 Recipe⠀ For the Sweet Potato Noodles:⠀ 1 large sweet potato spiralized⠀ cooked rice noodles, optional⠀ spicy almond sauce *see below⠀ ⠀ Wash and peel the skin off the sweet potato and spiralize it to make noodles. Lightly pan fry them, in a little oil, in a large skillet over medium heat. Stir constantly to avoid burning and cook just until tender but still somewhat firm.⠀ ⠀ I mixed them with cooked brown rice noodles and stirred in a coconut almond butter sauce. I don't have measurements, but I used 1 can of regular coconut milk, almond butter, sweet chili sauce, lime juice, minced ginger, garlic cloves, coconut aminos, and Kaffir lime leaves (remove before serving). Note: You can use homemade or prepared peanut sauce with the noodles.⠀ ⠀ For the Crispy Sweet and Spicy Tofu:⠀ extra firm tofu drained & cubed⠀ 1/4 - 1/3 cup corn or tapioca starch⠀ 2 - 3 TBSP coconut aminos⠀ 1 - 2 TBSP pure maple syrup⠀ fresh minced ginger, to taste⠀ 1 small garlic clove, minced⠀ 1/8 - 1/4 tsp Sambal Oelek⠀ finely chopped scallions .⠀ ⠀ Place cornstarch in a bag. Add a couple tofu cubes at a time and shake gently to coat; place on a paper towel lined plate. Add enough oil to cover the bottom of a a large skillet and set heat to medium. Fry tofu in two batches (don't crowd the pan), gently stirring to cook all sides to a golden brown. Remove to a plate and drain the pan. Lower heat to low and add the rest of the ingredients, stirring until sauce is heated. Return the tofu to the pan and gently stir to coat. Enjoy! #letscookvegan
