Citrus Yam & Shiitake Salad with Teriyaki Tofu & Peanut Sauce

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Created by the Purple Carrot

8 oz sweet potato, diced

1 tbsp olive oil

1 tbsp + 2 tsp toasted sesame oil

6 oz shiitake mushrooms, stems removed and thinly sliced

7 oz Nasoya Baked Teriyaki Tofu, cut into 1 inch cubes

6 oz shredded red cabbage

2 oz leafy lettuce, torn

1 lime, halved

1 oz fresh cilantro leaves and/or mint leaves

1 orange, peeled and cut into wedges

1 jalapeño, thinly sliced

8 oz sweet potato, diced

¼ cup raw, unsalted almonds pieces

¼ cup peanut sauce

Salt and pepper

Preheat your oven to 450°F. Toss diced sweet potatoes with 1 tbsp olive oil and roast in over until brown and crispy, 10 to 15 minutes.
Place a large nonstick skillet over high heat with 2 tsp sesame oil. Once hot, add the sliced mushrooms and sprinkle with a pinch of salt. Cook, tossing occasionally, until browned in places and crispy, 3 to 5 minutes.
Transfer the cooked shiitake mushrooms to a plate and return skillet to medium-high heat with 1 tsp sesame oil. Add cubed tofu to the skillet, sprinkle with salt, and cook until crispy on most sides, 4 to 6 minutes.
Add the shredded red cabbage and leaf lettuce to a large bowl with juice from the lime and remaining 2 tsp sesame oil. Add the herb leaves, orange wedges, sliced jalapeño, roasted sweet potato, and almonds. Season salad with salt and pepper and toss.