THIS IS A HEALTHY, HEARTY MEATLESS MEAL. ENJOY

STIR FRY WITH RICE NOODLES-TOFU- &- PEANUT SAUCE


By CHEF DAN: serves 2- 4

INGREDIENTS:

12 oz. package rice noodles

1 16- oz package firm tofu

1/3 cup peanut butter

2 tablespoons rice vinegar

2 tablespoons lite soy sauce

1 tablespoon green curry paste, or 1 teaspoon SAMBAL OELEK chili paste

3 tablespoons grape seed oil

1 16-oz package frozen vegetables and edamame stir fry mix

2 tablespoons fresh ginger, minced

1/2 cup scallions, sliced at an angle

DSIRECTIONS:

1. Bring a pot water to a boil and add rice noodles and let sit 30 minutes, and drain. Transfer to a large bowl and set aside.

2. In a food processer, or blender combine a third of the tofu, the peanut butter, vinegar, 1 tablespoon of the soy sauce and the curry paste or the chili paste.

3. Blend until smooth, slowly add 2 tablespoons of the oil while the blender is running. Set aside

4. Cut the remaining tofu into 1-inch cubes.

5. In a skillet over medium-high heat add 1 tablespoon of the oil.

6. Add the cubed tofu and stir-fry until browned on all sides, about 5-7 minutes

7. Transfer to bowl and add 1 tablespoon of the soy sauce. Set aside.

8. With the skillet on medium-high heat, add the vegetables, and ginger and stir-fry until vegetables are hot and the ginger is fragrant.

9. Transfer the vegetables and reserved peanut sauce to the bowl with the reserved noodles. Toss to coat.

10. Top with the reserved cubed tofu and scallions.



ENJOY DAN:                                                                hallelujah