This recipe had me at sweet potatoes. And then I found out about the almond butter and coconut milk and was on my way to the store for the ingredients faster than you can say obsession.
It was also a chance to break out the spiralizer. I put off getting one for a long time (more gadgets=less kitchen space) before finally breaking down and forking out $25 for this one. So what should you do if you don't have a spiralizer? My vote would be to chop the potatoes into thin matchsticks. It won't be as entertaining as stir frying endless orange spirals, but it will get the job done and get you a good lunch.
The noodle bowls are good hot or cold. I usually eat the first serving hot, and then barely heat the leftovers.
Yield: 4 servings
Recipe from: Cooking Light
- 14 oz extra-firm tofu
- 2 sweet potatoes
- 1 red bell pepper
- 3 cups baby spinach
- Olive and sesame oil for frying
- ½ cup canned light coconut milk
- ¼ cup water
- 3 tablespoons almond butter
- 2 tablespoons red thai curry paste
- 1 lime
- Cashews for topping
here). The original recipe had just 8 oz of tofu, but grocery stores in my area sell it in 14 oz blocks, so I was happy to up the amount (c'mon I know it's Cooking Light, but how many calories does tofu have anyway?)