This is a real winner, folks. I’m actually hoping for leftovers.
Peanut Lime Noodles with Tofu and Vegetables
- 2 carrots
- 1 cup broccoli florets
- 2 serrano peppers
- 1 small green bell pepper
- about 2/3 package of tofu
- 2 Tbs olive oil
- 1 package spaghetti noodles (Note: I improvised this recipe and ended up not using the entire package, but I don’t know exactly how much I did use)
- 3/4 cup peanut butter
- 1/2 cup Bragg Liquid Aminos (or soy sauce)
- 1/2 cup water
- juice of 1 lime
- 3 Tbs rice vinegar
- 2 Tbs agave nectar
- 2 tsp crushed red pepper flakes
Heat the olive oil in a pan. Add the tofu and some liquid aminos. Cook over medium heat until the tofu is firm and a little crispy. Add about a 1/4 cup of water to the pan along with the chopped carrots, broccoli, bell pepper, and serrano peppers, and let the vegetables steam for about 5 minutes. Cook some pasta.
In a large bowl, mix the peanut butter, Bragg Liquid Aminos, rice vinegar, agave nectar, water, lime juice, and crushed red peppers. Whisk the ingredients until smooth. When the pasta and vegetables are cooked, add all of the vegetables to the bowl containing the sauce. Gradually add the noodles until all of the sauce coats the vegetables and noodles. Garnish with chopped peanuts and a fresh slice of lime.
Ah, the perfect end to a delish meal: an empty peanut butter jar.
Why is this so excellent?
There is no better vessel for overnight oats than an empty jar with a little residual peanut butter!