PEANUT NOODLE STIR-FRY
I seriously am in love with this stir-fry dish. The sauce is so flavourful and delicious. I’ve made it a few times this week because it’s just too good. It’s also doesn't take a lot of time to cook and the steps are easy. With this dish - my biggest tip is to pack all of your favourite veggies in it. My favourites to use are peppers, broccoli and onion, but sometimes I’ll mix it up and add spinach or mushrooms!
Makes: 3-4 servings
What you’ll need:
1 block tofu (cubed)
1 pepper (diced)
1/2 an onion (diced)
1 cup broccoli florets (optional)
1 cup de-stemmed kale leaves (optional)
1 tbsp sesame oil
1 clove garlic
1/3 cup water
1/4 cup soy sauce
1/4 cup peanut butter
1/2 tbsp lime juice
1-2 tbsp maple syrup
1 tbsp sriracha
Preheat your oven to 350F.
Cut your tofu into cubes and place on a baking sheet that’s been covered in parchment paper. Bake for 15 minutes (flipping halfway).
Chop up your pepper and onion.
In a food processor, mince your garlic. Then add the remainder of the sauce ingredients. Blend until smooth (there should be no lumps).
Cook your noodles according to the package.
In a large pan, add the sesame oil. If you don’t have sesame oil, you can use olive oil (or water for an oil-free option).
Sauté the onion, pepper, broccoli and kale (if added). This should take around 5-6 minutes.
Add the tofu and cook for another 2-3 minutes.
Then add peanut sauce mixture you made to the pan. Let cook for a minute.
Add the drained vermicelli noodles to the pan and mix until it is thoroughly coated in the sauce.
Serve and enjoy!