Cooked - Peanut Lime Vegetable Noodle Stir-fry With Crispy Tofu

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Peanut Lime Vegetable Noodle Stir-fry With Crispy Tofu

4.0

1 block (400g) firm tofu, pressed and cubed

2 tbsp tamari or coconut aminos

1 tbsp arrowroot starch

1 tsp garlic powder

3 tbsp natural peanut butter

2 tbsp tamari or coconut aminos

2 tbsp lime juice

1 tbsp date paste

1 tbsp ginger, minced

2 cloves garlic, minced

1 tbsp sesame oil

2-3 tbsp water to thin

Optional: 1 tsp chili flakes

8 oz rice noodles

2 carrots, julienned

2 bell peppers, sliced

2 cups broccoli florets

2 cups snap peas

1 cup purple cabbage, shredded

2 green onions, sliced

Crushed peanuts

Fresh cilantro

Lime wedges

Sesame seeds

Press tofu for 15 mins, then cube. Toss with tamari and coat in arrowroot starch.
Bake tofu at 400°F for 25-30 mins until crispy, flipping halfway.
Whisk together all sauce ingredients until smooth.
Cook rice noodles according to package instructions.
Stir-fry vegetables in sesame oil until crisp-tender.
Add noodles and sauce to vegetables, toss to combine.
Top with crispy tofu and garnishes.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stir-fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 38 weeks ago

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