Peanut Butter Noodles with Veggie Medley
Ingredients
- 1/4 cup peanut butter
- 1 tbsp sriracha
- 2 cloves garlic
- 1 tsp minced ginger
- 1 tsp maple syrup
- 1 tsp sesame oil
- 4 tbsp tamari
- Water (to thin)
- Noodles, pasta, or rice
- Carrot
- Red pepper
- Mushrooms
- Mint
- Cilantro
- Leftover walnut tofu meat
Preparation
In a bowl, mix together peanut butter, sriracha, minced garlic, minced ginger, maple syrup, sesame oil, and tamari.
Add water gradually to achieve desired consistency. Mix until the sauce is well combined and smooth.
Prepare noodles, pasta, or rice according to package instructions.
Chop the carrot, red pepper, mushrooms, mint, cilantro, and leftover walnut tofu meat.
In a large pan, sauté the chopped vegetables and tofu meat until they're cooked and slightly caramelized.
Drizzle the prepared peanut butter sauce over the cooked noodles, pasta, or rice.
Top the noodles with the sautéed vegetable and tofu mixture.
Garnish with additional cilantro and mint if desired.
Serve the peanut butter noodles warm and enjoy!