whole and heavenly oven

Tofu Peanut Satay Noodles

These noodles are...

- 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

Prepare the tofu


Cut tofu into 1/2-in cubes and toss with cornstarch, salt, and pepper in a large bowl until evenly coated.

Pan fry the tofu


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.

Sauté the vegetables


In same pan, sauté sweet pepper, broccoli, scallions, and carrot in vegetable oil until crisp-tender, stirring occasionally.

Make the peanut sauce


In a medium bowl, whisk peanut butter, soy sauce, rice vinegar, water, agave, garlic, ginger, and hot sauce until smooth.

Cook noodles


Cook Pad thai noodles according to package instructions. Drain noodles and rinse well with cold water to prevent sticking.

Combine noodles


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!

Get the full recipe on wholeandheavenlyoven.com