Carb Smart Shrimp, Tofu and Sweet Potato Bowls

• Meanwhile, pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with remaining garlic salt and pepper, then toss to coat.
• In a large non-stick pan, heat 1 tbsp oil and half the sesame 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.
• Remove 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.

• Meanwhile, thinly slice green onion, keeping white and green parts separate.
• In a small bowl, whisk together peanut butter, chili-garlic sauce, soy sauce, remaining 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 tbsp (2 tbsp) oil, then cabbage and edamame. 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, shrimp and tofu.
• 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 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. Use the same pan to cook veggies in step 4.