Peanut Noodles with Sriracha-Lime Tofu

I have been looking forward to sharing this dish with you because I can’t stop thinking about it. It was absolutely delicious, spicy and flavorful. The balance between the delicate rice noodles and the rich, creamy sauce was perfect. The vegetables had the perfect amount of crispness to contrast the noodles and the tofu took on such great flavor from the sriracha and lime it was cooked in. I loved it so much I ate it for dinner three times this week and wish there was still more. And that’s coming from a girl who doesn’t really love leftovers.

{Peanut Noodles with Sriracha-Lime Tofu}

Ingredients:

• 1 c. vegetable broth
• 5 T. all-natural peanut butter (I used crunchy)
• 2 T. honey
• 1 T. Sriracha
• 2 T. Liquid Aminos (or Soy Sauce)
• 1 T. grated ginger
• 2-3 cloves garlic, minced
• 1 block extra-firm Tofu, pressed to remove liquid
• 2-3 T. lime juice
• 3 cloves garlic, crushed with garlic press
• 1 T. grated ginger
• 2-3 t. canola oil (or sesame)
• 8 ounces of rice noodles
• 1 c. chopped green onion
• 1.5 c. carrot shreds
• 1.5 c. broccoli slaw
• chopped peanuts (for garnish)

For the sauce, combine first 6 ingredients in a small saucepan and simmer over medium-low heat until sauce becomes smooth and well-blended. Stir occasionally. Set-aside when done, should take 5-10 minutes.

Boil water for the rice noodles and cook according to package directions. Drain.

Cube pressed tofu in 1/2 inch cubes. Toss with lime juice, crushed garlic, grated ginger and salt & pepper (if desired).

Heat a large skilled. Add oil and tofu. Sauté until tofu starts to brown. When done, remove from heat and set aside.

Add green onions, carrot shred and broccoli slaw to skillet. Saute until tender but still crisp. You may wish to add a bit of vegetable broth to aid in this.

Toss noodles with peanut sauce. When well mixed, plate peanut noodles atop a vegetables. Top with tofu and chopped peanuts. Enjoy!

*Serves 4-6