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
- Whisk all of the ingredients for the sauce together and set aside.
- Press tofu and then break with your hands into bite sized chunks. Coat with 1 tablespoon of tamari and the cornstarch.
- Put in the airfryer 400F for 15 minutes shaking ½ way.
- Boil water and cook your noodles.
- Cut all vegetables and saute with a bit of olive oil in a pan.
- Chop all toppings (cucumber, cilantro, and green onion)
- Combine noodles, vegetables, and toppings with the sauce and enjoy!