Tofu Peanut Noodles

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

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

Ingredients: – 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, and brown rice vinegar.

Cut tofu into bite sizes pieces and put them into the marinade. Marinade for at least an hour. In a medium skillet, add the tofu with marinade to the pan.

Cook until browned on medium heat, then flip and brown the other side. 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. Reheat if necessary. Top with chopped basil, cilantro leaves, and crushed peanuts. Serve hot or cold.

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