Peanut Sauce Tossed Veggies and Noodles

Prepare Crispy Baked Tofu ahead of time and set aside.
Combine Peanut Sauce ingredients, mix well, and set aside.
Prepare pad thai noodles as instructed on package. My favorite noodles can be prepared with a hot water soak only (not boiled).
Heat wok or saute pan to a medium high heat. At desired heat level, add cooking oil and then chopped vegetables. For a softer saute, move veggies frequently and add a splash of water if the temperature gets too high. If a slight char is desired, spread vegetables along the bottom of the pan until they show char before recombining.
After the pad thai noodles are tender and ready to add into the pan, add drained noodles and then pour peanut sauce on top of noodles and veggies. Incorporate all ingredients together. Cook for 2-3 minutes.
Add Crispy Baked Tofu at the end to preserve more crispiness.
Serve veggie noodle dish with various toppings such as cilantro, crushed peanuts, sesame seeds, cilantro lime dressing, spring onion, etc. Squeezing a lime wedge on this dish is delightful.

1.5 Cups Chopped Mixed Veggies (carrots, broccoli, onion, red pepper)

2 Tbsp of Cooking Oil

1/2 Package of Brown Rice Pad Thai Noodles (~4 oz)

Baked Tofu

1 Cup Crispy Baked Tofu (Recipe HERE, from Cookie and Kate)

Peanut Sauce

3 Tbsp Peanut Butter

1 Tbsp Soy Sauce

1 & 1/2 tsp Tamarind Paste

2 Tbsp Coconut Sugar

1/2 Tbsp Rice Vinegar

2 Tbsp Sesame Oil (not toasted)

1/4 tsp Chilli Powder

1 tsp Grated Ginger

1 tsp Sriracha

2-4 Tbsp Water or Almond Milk

Sides

Lime

Crushed peanuts, cilantro, cilantro lime dressing, sesame seeds…

Peanut Sauce Tossed Veggies and Noodles (With Baked Tofu)