INGREDIENTS
4
medium-sized sweet potatoes, spiralized
12 oz
extra firm tofu
1/4 cup
cashew butter
1 1/2 tbsp
lower sodium soy sauce (see notes for gluten free alternative)
2 tbsp
rice wine vinegar
2 tbsp
coconut sugar (sub for brown sugar)
1 tbsp
sesame oil
2 tsp
Sriracha
1 tsp
ground ginger
1 tbsp
water
2 cloves
garlic, minced
Juice of 1 lime
2 tbsp
sliced green onion/scallions for topping
Additional optional toppings: sesame seeds, fresh basil, chopped cashews or peanuts