Crispy pan-seared tofu coated in a sticky sweet sesame cashew sauce and tossed with sweet potato noodles. This vegan-friendly, slurptastic meal will take your taste buds to a whole new world of delicious. 

I often use avocado for my vegan or low carb recipe, but now i am just really fall in love with this sweet potatoes, i still had in my refrigerator next time i will share another delicious sweet potatoes dish !!

I’ve (unintentionally) consumed less meat than ever before… in my life. Especially with summer produce being at its peak, vegetarian options have just been sounding fresher, lighter, tastier and just flat out more appealing.

This is the dish where crispy meets creamy and savory meets sweet and this colossal explosion of feel-good vibes erupt from your bowl. The tofu is seared just long enough to acquire a toasty golden crust before it’s coated with sticky, sweet, slightly spicy sesame cashew sauce.

The sauce blankets over each bite-sized piece of tofu allowing it to further crisp up as the natural sugars form a deeply rich glaze. As you cook the saucy tofu, you’ll notice bits and pieces of the sauce sticking to the pan which will eventually crisp up and turn into toasty bites of bliss.

Crispy pan-seared tofu coated in a sticky sweet sesame cashew sauce and tossed with sweet potato noodles. Vegan, high in protein and rich in fiber!


  • 4 medium-sized sweet potatoes, spiralized
  • 12 ounces extra firm tofu
  • ¼ cup cashew butter
  • 1½ 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


  1. Press tofu firmly with paper towels to release excess moisture. I typically do this a few times to the whole block and then slice it into 5-6 strips and press it out again to remove as much water as possible. Once most of the moisture is removed, slice tofu into small, bite-sized pieces.
  2. In a medium-sized bowl, combine cashew butter, soy sauce, vinegar, sugar, sesame oil, sriracha, ginger and water. Use a whisk to thoroughly mix.
  3. Heat a large skillet over medium heat, add 2-3 tsp of oil, swirl to coat and add sweet potato noodles. Cook for 7-8 minutes, tossing often until slightly softened. I like to add 1-2 tsp of water after a few minutes to create some steam in the pan. Once noodles are cooked to your liking, transfer to a bowl and add HALF the sesame cashew sauce. Toss to combine.
  4. Return skillet to heated stove and add another 1-2 tsp oil. Add tofu and cook for 2-3 minutes without stirring. Toss around and cook another 2-3 minutes without stirring. Toss and cook 1-2 more times until most sides of the tofu are golden. Add garlic and remaining half of sauce and simmer until the tofu begins absorbing the sauce and becomes browned. Add lime juice and keep gently flipping tofu and scraping browned bits off the bottom. You should end up with crispy browned crusts on the tofu and browned bits in the pan.
  5. Top sweet potato noodles with tofu and add optional toppings as desired: green onion, sesame seeds and fresh basil. Serve!



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