Carb Smart Shrimp and Tofu-Sweet Potato Bowls

• Meanwhile, pat tofu thoroughly dry with paper towels, then cut into 1/2-inch cubes. Season with remaining garlic salt and pepper, then toss to coat.
• In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
• Transfer to plate.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper
• Heat the same pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
• Remove from heat, then transfer shrimp to a plate.
• Carefully wipe pan clean. 

• Meanwhile, thinly slice green onion, keeping white and green parts separate.
• In a small bowl, whisk together peanut butter, chili-garlic sauce, soy sauce, sesame oil and 2 tbsp (4 tbsp) water until smooth.
• Peel, pit, then cut avocado into 1/2-inch pieces.

• Reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then cabbage, edamame and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until tender.
• Add green onion whites and sesame seeds, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.

• Divide sweet potatoes between bowls.
• Top with veggies, tofu and shrimp.
• Top with avocado.
• Drizzle spicy peanut sauce over top.
• Sprinkle with remaining green onions.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan used to cook tofu over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Remove from heat, then transfer shrimp to a plate. carefully wipe pan clean.