Sesame Oil

2 carrots, sliced thin

1/8 cabbage (red or green), shredded

2 cups broccoli (can use frozen)

1/2 red onion, sliced thin

3 cloves garlic, diced

1 box Thai Kitchen rice noodles

For the sauce:

1 tbsp hoisin sauce

1tbsp reduced sodium Tamari

2 tbsp peanut butter

1 tsp chili oil/ red pepper flakes

1tsp mirin

1/2 lime, juiced

Toppings:

Cilantro, chopped

Peanuts, Chopped

For Tofu

Tofu package

Sesame oil or avocado oil

1-2 tbsp corn starch

1 tbsp tamari

Heat skillet on medium heat (wok is best, but large cast iron works great too.

Add onions and sesame oil, stir and brown. Add garlic, stir until fragrant and then add broccoli and carrots and cook for about 5-7 minutes before adding cabbage. Cook a few more minutes or until vegetables are tender, remove from heat, set aside.

If adding tofu:

Press moisture out of tofu with towel. You can place a skillet on top of tofu wrapped in towel to get extra moisture out

Cube tofu and add to mixing bowl with a light drizzle of avocado or sesame oil, adding corn starch and Tamari until coated thoroughly. Place tofu on baking sheet and bake at 425 for about 15-20 minutes or until desired brown/ crispness

Prepare Noodles:

Prepare noodles as directed, bringing water to boil, then adding noodles and removing from heat. Let sit for ten minutes before straining noodles.

Put it all Together:

Mix all sauce ingredients together. If sauce is too thick, you can add a tbsp of hot water and stir to desired consistency.

Add sauce to vegetable mixture, coating thoroughly and then add noodles to vegetable mixture, mixing as you add noodles to coat thoroughly.

Add baked tofu

Add chopped peanuts and cilantro