Tofu Veggie Stir-Fry & Peanut Sauce

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Broccoli Red Peppers

Sesame Seeds Garlic Ginger

Udon  Noodles

Water

Peanuts

Scallions

Peanut Butter

Tofu

Bok Choy

Soy Sauce

Sriracha

Maple Syrup

Rice Vinegar

Sesame  Oil

Oil

Combine the garlic cloves, ginger, peanut butter, soy sauce, sesame oil, maple syrup, sriracha, rice vinegar, peanuts and water in a food processor.

Puree the peanut sauce until it is smooth.

Let stand for 15 minutes. Cut the tofu into 1/2-inch cubes.

Pat the tofu with a towel. Wrap it with a dry towel and place a heavy pan or cutting board on top.

Cook the udon noodles in boiling salted water. Drain and rinse with cold water in a colander.

Heat the oil in a large nonstick skillet over high heat.

Add the tofu and cook until lightly browned, about 1-2 minutes per side. Remove the tofu and set aside on a plate.

Saute for 3-4 minutes until the veggies are cooked but still crisp. Stir in the white parts of the scallions.

Add the peppers, broccoli and white parts of the bok choy to the skillet.

Stir in the udon noodles and 1/2 cup peanut sauce

Fold in the scallion greens, bok choy greens and sesame seeds.

Tofu Veggie Stir-Fry & Peanut Sauce

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