Recipe - Peanut Sauce Stir Fry

Ingredients

Tofu:

• 1 package extra firm tofu

• 1 tbsp olive oil

• 1 tbsp corn starch

• 1 tsp salt

• 2 tsp garlic powder

Stir Fry:

• 2 tbsp sesame or olive oil

• 1 small onion, cut in strips

• 1 small pepper, cut in strips

• 1 cup snow peas, slivered

• 1 cup carrot, sliced thinly

• 1 cup broccoli, cut into bite size pieces

• 1/2 can sliced water chestnuts

• 2 cups bean sprouts

• 1/2 pkg rice noodles*

Stir Fry Sauce:

• 1/2 cup natural smooth peanut butter

• 1/2 cup warm water

• 8 tbsp low sodium soy sauce or coconut aminos

• 2 tbsp rice vinegar

• 2 tbsp maple syrup or honey

• 1 tbsp lime juice

• 1 tbsp corn starch

Garnishes:

• Chopped peanuts

• Chopped cilantro

Directions

Preheat oven to 400 degrees.

Wrap tofu in paper towels and press to remove any excess moisture. Rip into 1" pieces (do not cut as you want the little nooks and crannies). Toss in olive oil. Add salt, garlic powder and corn starch and toss again.

Place tofu on a baking sheet with parchment paper. Bake for 15 minutes. Turn tofu and bake another 10 minutes. Put aside.

In a high speed blender or food processor mix all sauce ingredients until well blended and smooth.

On medium heat saute onions with oil until translucent, about 4-5 minutes. Add pepper, carrots and broccoli. Saute on medium-high heat until broccoli is cooked to preference (about 5 minutes). Meanwhile, boil water and cook rice noodles per instructions.

Stir in water chestnuts and tofu. Add peanut sauce and stir. It will thicken quickly. Add bean sprouts and remove from heat.

Serve over rice noodles and top with cilantro and chopped peanuts.

*You can substitute rice or zucchini noodles