Veggie Noodle Stir Fry with Peanut Lime Sauce

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

1 lb extra firm tofu (chopped in small cubes)

9 ½ oz udon noodles, uncooked

2 tsp sesame oil

1 broccoli (medium, chopped into florets)

3 ½ oz shiitake mushrooms (sliced)

1 red bell pepper (sliced into strips)

2 carrots (cut into matchsticks)

5 ½ oz cabbage (finely sliced)

4 scallions (sliced)

2 tsp black sesame seeds (optional)

¼ cup peanut butter

1 cup dairy-free milk (soy preferred)

1 ½ tbsp tamari, reduced sodium preferred

1 tbsp Sriracha

2 tbsp lime juice

2 garlic cloves

1 tbsp fresh ginger

1 tbsp maple syrup

Instructions

Cook the tofu: Preheat the oven to 390 degrees F (200 C), and bake the tofu for 25 minutes, until slightly golden and puffy. Alternatively, you can use an air fryer or stir fry it on a pan for a similar result.

Prepare the noodles: Cook the udon noodles according to the package instructions. Drain, then rinse under cold water until completely cooled to prevent the noodles from sticking.

Prepare the peanut sauce: In a blender, combine the peanut butter, milk, tamari, sriracha, lime juice, garlic, ginger, and maple syrup. Blend until smooth and set aside. Add all the sauce ingredients to a blender and blend until smooth. Set aside.

Prepare the stir fry: In a large pot on medium heat, add the sesame oil, broccoli, shiitake mushrooms, bell pepper, and carrots. Cook for 10 minutes, covered, until the vegetables soften. Stir occasionally.

Add the cabbage and cook for a further 2 minutes.

Add the tofu, scallions, and peanut sauce to the pot. Stir well to combine. Cook for a couple of minutes, until the sauce is heated through (skip this step if you’re meal prepping for later).

Divide the noodles and stir-fry into 4 containers or bowls, top with sesame seeds if using, and enjoy!

Nutrition

• Calories: 621 kcal
• Lipides Totaux: 23 g
• Sodium: 770 mg
• Glucides Totaux: 71 g
• Fibres Diététiques: 8 g
• Protéines: 34 g