Sweet potato spaghetti in creamy peanut sauce

PREPARATION

First, halve the tofu and then cut it into thin strips. Cut the broccoli into small florets and the carrots lengthwise into slices. Finely chop the spring onion and chili. Blend all the sauce ingredients together in a glass, gradually adding a little warm water until you achieve a creamy, but not too runny, consistency. Cook the sweet potato spaghetti in salted water. Bring a pot to a high heat and sauté the broccoli and carrots for 3-4 minutes. Add 250 ml of water and cover. Let the vegetables simmer over medium heat until the rest of the recipe is ready. Fry the tofu strips in a pan with oil until crispy, about 2 minutes on each side. Toss the sweet potato spaghetti with the peanut sauce, mix in the vegetables, and top with spring onion, chili, and sesame seeds.

Voila… Enjoy… Just taste!