Peanut Sauce Sweet Potato Noodle Tofu Stir Fry

INGREDIENTS

For the tofu:

10 oz

extra firm high protein tofu, diced

1 tbsp

vegetable oil

2 tsp

chili powder

1/2 tsp

salt

For the vegetables:

1 tbsp

vegetable oil

1/4

medium size red cabbage, sliced thin (about 5 cups)

garlic cloves, minced

1/8 tsp

salt

large sweet potato, spiralized (about 4 cups, check notes on how spiralize HERE )

1 cup

frozen shelled edamame, soaked in boiling water

1 cup

frozen organic corn kernels, soaked in boiling water

1 8 ounce can

organic sliced water chestnuts ( we used Edwards and Sons)

3 tbsp

soy sauce

1.5-inch piece fresh ginger root, grated

Peanut Sauce

2/3 cup

orange juice

2/3 cup

all natural peanut butter

1/4 cup

lemon juice

3 tbsp

grated ginger

tbsptamari

2 tbsp

rice vinegar

2 tbsp

maple syrup (optional)