whole and heavenly oven
- Tossed in a flavorful peanut satay sauce. - Loaded with crispy tofu and a rainbow of tender vegetables. - Ready in 40 minutes and vegan-friendly!
- Tofu - Cornstarch - Scallions - Garlic - Ginger - Sweet pepper - Agave - Vegetable oil
- Carrots - Broccoli - Peanut butter - Soy sauce - Rice vinegar - Hot sauce - Cilantro - Pad Thai noodles
Cut tofu into 1/2-in cubes and toss with cornstarch, salt, and pepper in a large bowl until evenly coated.
Heat vegetable oil over medium-high heat in a large skillet. Add tofu and sear on all sides until golden-brown and crispy. Drain on paper towels.
In same pan, sauté sweet pepper, broccoli, scallions, and carrot in vegetable oil until crisp-tender, stirring occasionally.
In a medium bowl, whisk peanut butter, soy sauce, rice vinegar, water, agave, garlic, ginger, and hot sauce until smooth.
Cook Pad thai noodles according to package instructions. Drain noodles and rinse well with cold water to prevent sticking.
Add noodles, peanut sauce, tofu, cilantro, and peanuts to skillet and cook several minutes until heated through. Season noodles with salt and pepper to taste and serve. Enjoy!