This delicious and seasonal dish is great as a filling vegetarian meal, but is fantastic cold for lunch on a scorching day! An added bonus is that this recipe is super high in calcium!  If you don't want to go totally vegetarian (but why wouldn't you), you can easily substitute the tofu for shrimp or chicken- but the opinion in our house is that there is no such thing a too much tofu.  This recipe serves 4.  Enjoy!

INGREDIENTS

• 2 tablespoons sesame oil
• 2 sweet potatoes, peeled
• 2 cups broccoli florets, cut to approximately ½- inch diameter
• 1 cup baby bok choy, chopped with greens reserved
• 2 cloves garlic, chopped
• 1 cup colored bell pepper, sliced thinly (¼- inch)
• 1 small Thai chili, washed whole
• 2 cups extra firm tofu, drained and cubed
• 1 tablespoon white miso paste
• 3 tablespoons soy sauce
• ½ cup peanut sauce
• lime, quartered
• 1 cup bean sprouts
• ¼ cup cilantro, optional
• ½ cup roasted peanuts optional
• Tools:  spiralizer or spiralizer attachment to food processor

PREPARATION

1. Place large heavy bottomed pot with salted water to boil.
2. Use spiralizer on spaghetti setting to create sweet potato noodles.
3. In small bowl, whisk miso, soy sauce and peanut sauce until well mixed.
4. Create ice water bath.
5. Blanche sweet potato noodles for 2 minutes, then promptly rinse with cold water and drain.
6. Place wok or large saute pan over medium-high heat. 
7. Add sesame oil.
8. Add tofu and stir fry until gently browned.
9. Add garlic, broccoli, bok choy (save greens), bell peppers, sauce and whole Thai chili.  Stir constantly for approximately 2 minutes.  Whole pepper will add nice subtle spice instead of over powering.  If spicy is desired, chop chili and add, discarding the seeds.
10. Add sweet potato noodles.
11. Cook for approximately 2-3 minutes ensuring everything is evenly distributed.  Noodles should be al dente.
12. Serve in bowls (whole chili removed) and garnished with bok choy greens, lime, cilantro, peanuts and some bean sprouts.