Peanut Noodle Stir-Fry

I seriously am in love with this stir-fry dish. The sauce is so flavourful and delicious. I’ve made it a few times this week because it’s just too good.

It’s super easy to make and it’s a great meal to have if you are on a time crunch. Anything these days can be veganized if you think outside the box!

Makes: 2 servings (Use all of the sauce if making 4 servings)

What you’ll need:

  • Vermicelli noodles
  • 1/2 block tofu (cubed)
  • 1 pepper (diced)
  • 1/2 an onion (diced)
  • 1 tbsp sesame oil

Sauce:

  • 1 clove garlic
  • 1/3 cup water
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 1/2 tbsp lime juice
  • 4.5 tsp brown sugar
  • 1 tbsp sriracha

Processed with VSCO with a5 preset

Directions:

  1. Preheat your oven to 350F.
  2. Cut your tofu into cubes and place on a baking sheet that’s been covered in parchment paper. Bake for 15 minutes (flipping halfway).
  3. Chop up your pepper and onion.
  4. In a food processor, mince your garlic. Then add the remainder of the sauce ingredients. Blend until smooth (there should be no lumps).
  5. Cook your noodles according to the package.
  6. In a large pan, add the sesame oil. If you don’t have sesame oil, you can use olive oil (or water for an oil-free option).
  7. Sautรฉ the onion and pepper until the onion is soft and translucent. This should take around 4-5 minutes.
  8. Add the tofu and cook for another 2-3 minutes.
  9. Then add half of the peanut sauce mixture you made to the pan. Let cook for a minute.
  10. Add the drained vermicelli noodles to the pan and mix until it is thoroughly coated in the sauce.
  11. Serve and enjoy!

Processed with VSCO with a5 preset

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