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. Set aside.
Noodle Bowls
Steam carrots and red pepper until tender.
Heat Pad Thai 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.
Notes
This recipe will last 5 days in an airtight container in the fridge.