1naval orangejuiced and zested (You want ⅓ cup of OJ plus a tablespoon of zest.)
2fresh limesjuiced
¼cupmaple syrup
½cupbean sprouts
¼cupgreen oniongreen parts only, chopped
2tablespoonschopped fresh cilantro
¼cuppeanuts
1limequartered
Instructions
Preheat the oven to 425F.
Cut the sweet potato lengthwise into pieces that will fit into your spiralizer (no need to peel them). You’ll have the best results if you cut them into the biggest possible pieces that still fit into your spiralizer. Skinny pieces will crumble and frustrate you, causing you to cuss in front of your three-year-old. I hear. Spiralize the sweet potato, then toss with the 1 teaspoon sesame oil.
Spread the noodles onto a baking sheet lined with parchment paper or a Silpat.
Spread the tofu out on another lined baking sheet, and season with salt and pepper. Put both pans into the oven.
Bake the sweet potato noodles for 18-20 minutes, stirring every 5 minutes, until they’re browned. Pull them out of the oven and set aside. Turn off the oven, but leave the tray of tofu in there. The residual heat will continue to cook it, while you make the sauce. Pull the tofu out of the pan 10 minutes after you pull out the sweet potatoes.
Once the sweet potatoes are done baking, heat the sunflower oil in a large frying pan on medium heat. Add the garlic and shallot and cook, stirring, until they brown. This takes about 3 minutes.
Reduce the heat to medium-low, and add the Sriracha, soy sauce, water, orange juice, orange zest, lime juice, and maple syrup. Cook, stirring frequently, for 17-18 minutes, until the sauce thickens up enough that when you pull your spoon through it, it doesn’t rush back in to fill the empty space right away.
Add the baked tofu to the pan with the sauce, and toss until it’s very well coated in sauce and the sauce thickens up even more – about 5 more minutes. By now, the sauce should be the consistency of maple syrup.
Turn off the heat, and add the sweet potato noodles, gently tossing them to coat evenly in the sauce.
Divide the orange tofu between 2 or 3 plates. Top each plate with the bean sprouts, green onion, cilantro, and peanuts. Garnish each plate with a piece of lime.