Teriyaki tofu bowl with sweet potato ‘noodles’ and nutty sauce

1 Using a julienne peeler or spiraliser, peel kumara into noodles. Or you can use a vegetable peeler to make ribbons. In a small bowl, combine half of the soy sauce and half of the mirin with 2 tablespoons hot water. Add tofu, stirring to coat.

2 Spray a frying pan with oil and set over a medium heat. Add kumara noodles to pan and cook, tossing, for about 5 minutes, until tender. Set aside and keep warm.

3 In the same pan, add another spray of oil. Remove tofu from marinade (reserve remaining marinade) and add to pan. Cook, stirring, until golden. Remove pan from heat. Add remaining marinade and ¼ cup water and toss tofu to coat. Keep warm in pan.

4 In a separate pan, warm sesame oil over medium. Add broccoli and beans and cook, stirring, for 5-8 minutes, until tender.

5 Mix cashew or peanut butter in a bowl with remaining soy sauce and mirin and 1 tablespoon hot water.

6 Serve kumara, tofu and veges in bowls, sprinkled with sesame seeds.