Tofu and Thai Noodles with Peanut Sauce

Ingredients: Peanut Sauce – ¼ cup peanut butter – 1 teaspoon minced ginger – ¼ cup sweet red chili sauce – 2 tablespoons brown rice vinegar – 1 tablespoon low sodium gluten free tamari

Ingredients: – ¼ cup warm water – 1 teaspoon sriracha Tofu – ½ teaspoon minced ginger – 1 clove minced garlic – 1 tablespoon sesame oil + extra for cooking – 2 tablespoons low sodium tamari

Ingredients: – 1 teaspoon mirin – 1 tablespoon brown rice vinegar – 14 oz. firm or extra firm tofu Noodle Bowls – ½ cup julienned carrots – ½ cup julienned red pepper

Ingredients: – 4 oz. Pad Thai brown rice noodles – basil leaves chopped – cilantro leaves chopped – crushed peanuts or chili peanuts

Peanut Sauce: Mix all ingredients together until smooth and creamy. Tofu: Combine minced ginger, garlic, sesame oil, tamari, mirin, and brown rice vinegar.

Cut tofu into bite sizes pieces and put into marinade. Marinade for at least an hour. In a medium skillet, heat the sesame oil on medium heat. Add the tofu with marinade to the hot pan.

Cook until browned, then flip and brown the other side. Set aside. Noodle Bowls: Steam carrots and red pepper until tender. Heat Pad Thai brown rice noodles in water according to directions.

Place Pad Thai noodles and peanut sauce in a bowl. Add tofu and veggies. Top with chopped basil, cilantro leaves, and crushed peanuts. Serve hot or cold.

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