Peanut Noodle Stir Fry
This veggie packed peanut noodle stir fry has a deliciously easy and creamy peanut sauce to coat the veggies, noodles, and crispy tofu.
Ingredients
Peanut Sauce:
- ⅓ cup of Peanut Butter
- 3 tablespoon of Tamari
- 1 ½ tablespoon of Rice Vinegar
- 1 ½ tablespoon of Maple Syrup
- 2 teaspoon of Sesame Oil
- 1 teaspoon of Chili Oil
Rest of the Dish:
- 1 14oz block of Tofu
- 1 tablespoon of Cornstarch (to coat the Tofu)
- 1 tablespoon of Tamari (to coat the Tofu)
- Noodles of choices (I used 14 oz of Thai wheat noodles)
- Cabbage
- Broccoli
- Snap Peas
- Cucumber, Green Onion, Cilantro, Sesame Seeds, Peanuts (as additional toppings)
Instructions
- Start by pressing your tofu, then ripping it in your hand into small nuggets. I like the texture of ripping by hand vs. cutting into cubes with a knife
- Coat the tofu with cornstarch and soy sauce then put in the air fryer at 400F for 15 minutes, shaking ½ way. If you don’t have an air fryer, cook in the oven for 25 min at 400F flipping ½ way
- Next, chop your veggies and sauté in a pan on medium heat with a bit of avocado oil for 6-9 minutes
- Boil and cook your noodles per the packaging
- Whisk all of the ingredients for the sauce together in a bowl and set aside. You can also shake these ingredients in a jar until combined
- Dice your toppings and set aside
- Combine your tofu, noodles, veggies, and peanut sauce and mix well. Add your toppings and enjoy!
- Storage: store in an air tight container in the fridge for up to 4 days. Store your toppings separately