An easy dinner for busy evenings that offers you numerous vegetable servings, you won't be disappointed in this dish. I love this meal for it's complex flavors that bring out the best in each other: the spicy and rich peanut sauce, the earthy vegetables, the sweet pop of peas. I prefer lemon teriyaki marinated tofu for this recipe, but the noodles are bursting with so much flavor, even plain tofu would taste just fine!
Ingredients:
- 9 ounces of rice noodles
- 1 package of extra firm tofu, cubed (I like to use this marinade recipe for this dish)
- ¼ cup red onion, diced
- 1 cup broccoli
- 1 clove of garlic minced
- 2 large carrots, sliced
- ½ cup sugar snap peas
- ⅔ cup green peas, shelled
- 1 ½ cup peanut sauce
- 1 tablespoon olive oil
- 2 tablespoons canola oil
1.Cook the noodles according to package instruction and set aside. Prepare tofu by heating in canola oil in large skillet and cooking on medium heat to preferred firmness.
2.Meanwhile in another large skillet, heat the olive oil over medium heat and add the onion, garlic, and carrots. Cook for about 4 minutes, add the green peas and broccoli, continue to cook for 4 more minutes.
3.Turn off the burner, add noodles and sugar snap peas to vegetable mixture and stir well to incorporate all ingredients.
4.Place noodles in a large bowl and add peanut sauce, stirring thoroughly to ensure all noodles are evenly coated with peanut sauce.
5.Serve warm with tofu on top.