Peanut Lime Vegetable Noodle Stir-Fry with Crispy Tofu

• • 1 block (400g) firm tofu, pressed and cubed
  • 2 tbsp tamari or coconut aminos
  • 1 tbsp arrowroot starch
  • 1 tsp garlic powder

• • 3 tbsp natural peanut butter
  • 2 tbsp tamari or coconut aminos
  • 2 tbsp lime juice
  • 1 tbsp date paste 
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 2-3 tbsp water to thin
  • Optional: 1 tsp chili flakes 

• • 8 oz rice noodles
  • 2 carrots, julienned
  • 2 bell peppers, sliced
  • 2 cups broccoli florets
  • 2 cups snap peas
  • 1 cup purple cabbage, shredded
  • 2 green onions, sliced 

Garnish:

• • Crushed peanuts
  • Fresh cilantro
  • Lime wedges
  • Sesame seeds

1. Press tofu for 15 mins, then cube. Toss with tamari and coat in arrowroot starch.

2. Bake tofu at 400°F for 25-30 mins until crispy, flipping halfway.

3. Whisk together all sauce ingredients until smooth.

4. Cook rice noodles according to package instructions.

5. Stir-fry vegetables in sesame oil until crisp-tender.

6. Add noodles and sauce to vegetables, toss to combine.

7. Top with crispy tofu and garnishes.

• Calories: 425
• Protein: 22g
• Healthy Fats: 18g
• Carbs: 52g
• Fiber: 8g
• Iron: 15% DV
• Calcium: 12% DV
• Vitamin C: 85% DV