INGREDIENTS:

For 4 servings

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​Peanut Sauce:

• 2 tbsp pure organic peanut butter

• 3 large cloves garlic 

• 2 thumb size pieces of ginger 

• 1/3 cup soy sauce

• 1 tbsp agave/maple syrup 

• 2 tbsp sesame oil 

• Juice from 1 lime 

• 2 tsp sriracha, or red curry paste (optional)

• 3 tbsp water 

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Veggies/Noodles:

• 1 bag (approx. 300g) rice noodles or whole-wheat noodles 

• 1 red onion, roughly chopped

• 2 capsicums (peppers), preferably red and yellow, sliced lengthwise

• 1 head of broccoli, chopped into small florets 

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Tofu + Marinade (optional):

• 1 block firm tofu (approx. 300g)

• 1.5 tbsp soy sauce

• 2 garlic cloves, minced

• zest from 1 lime 

• 2 tbsp lime juice 

• 1 tsp chilli flakes (optional)

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Optional Toppings:

• chopped spring onion (shallots), roasted cashews or peanuts, lime, chilli flakes and coriander

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DIRECTIONS:
 

1. Preheat the oven to 200 degrees (C) fan-force. After pressing the tofu, cut it into cubes. 
    

2. In a shallow container or bowl add the tofu marinade ingredients and combine. Place the cubed tofu in the marinade and toss gently to coat. Leave for at-least 20 minutes before baking the tofu. Once marinaded place on a baking tray with baking paper and bake for 25 minutes, flipping halfway through.
    

3. Meanwhile, add all of the peanut dressing ingredients to a processor/blender and process until you get a creamy sauce. You may need to add more water if its too thick. Set aside.
    

4. Prep all of the vegetables and quickly sauté them in a pan.
    

5. While your vegetables are being sautéed, cook your noodles according to the packet directions. 
    

6. Once your noodles are cooked, drain and place in a large serving bowl. Add your sautéed vegetables and pour the sauce over everything (leave a little extra for serving) and mix it all together.
    

7. Place the noodles/veggies between two bowls, top with crispy tofu and chosen toppings. Enjoy!