Prep Time: ~ 10 min Cook Time: ~25-30 min Total Time: ~ 35-40 min
- Sesame Oil (as needed)
- 1 Sweet Potato
- Salt & Pepper (to taste)
- 1 1/2 Tablespoon Garlic Powder
- 1 Tablespoon Chili Powder
- 1 Head Broccoli
- 1 Cup Crimini Mushrooms
- 1 Red Pepper
- Sweet Potato Vermicelli Noodles (this recipe is based on a 2 person serving size; noodle package should specify serving size)
- 1/2 Block Firm Tofu
- 1/4 Cup Soy Sauce
- 2 Teaspoons Grated Ginger
- 1 Lime
- Chopped Green Onion (for garnish)
- Sesame Seeds (for garnish)
- Sundried Tomato (for garnish)
You Will Need:
- Mixing Bowl
- Baking Sheet
- Frying Pan
- Small Mixing Bowl
Step 1: Preheat oven to 425 F. Slice sweet potato into 1cm pieces. Toss into a mixing bowl with ~1/8 cup oil, salt, pepper, garlic powder, and chili powder, until fully coated. Spread out onto a baking sheet and bake for 25-30 minutes or until potatoes begin to brown (The following steps can be done while potatoes are baking).
Step 2: Chop broccoli into small florets, and toss in a frying pan with mushrooms, ~2 tablespoons of oil, and salt and pepper to taste. Let cook on medium heat for ~5 minutes. I like to add about 1/4 cup of water to frying vegetables, allowing them to soften a bit as well.
Step 3: Slice your pepper from top to bottom to get 4 long even pieces, then slice horizontally, into short thin pieces like so (picture below). Toss in your frying pan with salt, pepper, and water and let cook on medium heat for ~5 minutes.
Step 4: Depending on the type of noodles you’re using, this step may vary. Sweet potato vermicelli noodles can cook in boiling water for 6 minutes. Once soft, remove from hot water and rinse in cold water. Noodles shouldn’t “stick” together, or have any “sticky” residue.
Step 5: Slice tofu into rectangular pieces, ~0.5-1cm thick. I simply cut a full block in half, then horizontally sliced 6 pieces. The leftover half block can be stored in a sealed container with a little bit of water, in the fridge (change the water ever 2 days until used up). In a small mixing bowl, combine 1/8 cup soy sauce, 1 teaspoon grated ginger, 1/2 teaspoon garlic, 1/2 lime squeezed. Over medium heat, pour half of your soy sauce mixture into your pan and add 3 tofu pieces. Let your tofu absorb the sauce, flipping periodically. Tofu should cook for ~5 minutes or until sauce is absorbed and tofu is beginning to dry out. Repeat this method for your remaining 3 tofu pieces.
Step 6: Combine 1/8 cup soy sauce, 1/8 cup water, 1 teaspoon grated ginger, 1/2 lime squeezed in your pan and let sit on medium high heat for 2 minutes. Add your noodles and mix until fully coated. Empty into a bowl and add vegetables, sweet potato, tofu, green onion, sesame, and sundried tomato.