CABBAGE CARROT TOFU WITH PEANUT SRIRACHA SAUCE ENJOY DAN:

CABBAGE CARROT TOFU BOWL WITH PEANUT SRIRACHA SAUCE

                                                                                                    By CHEF DAN:

Serves 4

4 cups rice noodles

Add noodles to a bowl and pour hot boiling water over and let sit 20 minutes

TOFU AND MARINATE INGREDIENTS:

2 carrots, chopped

2 garlic cloves, minced

1 thumb size fresh ginger, finely chopped

1 (14 Oz) block firm tofu, drained and pressed to the moisture

1 tablespoon EACH sesame oil, soy sauce and rice wine vinegar

1 tablespoon buckwheat honey

PEANUT-SRIRACHA SAUCE INGREDIENTS:

2 tablespoons ADAMS chunky peanut butter

1 tablespoon hot water

2 tablespoon EACH agave nectar, and rice wine vinegar

1 tablespoon soy sauce

2 tablespoon sesame oil

2 teaspoons curry powder

1 teaspoon Sriracha sauce

BOWL INGREDIENTS:

1/2-heat red cabbage, thinly sliced and then chopped

1 bell pepper, slice into thin stripes

1-1/2-cup thinly sliced snap peas, bias cut

4 cup kale stems removed and torn into small pieces

DIRECTIONS: (PREHEAT OVEN TO 400 DEGREES F)

1.   Cut tofu in half crosswise to make two same-size flat pieces.

2.   Put 2 pieces paper towels on a cutting board, lay tofu slices on top and add 2 pieces of paper towels on top of the tofu, then set a cast iron skillet on top; let set for 15-20 minutes.

3.   Repeat process again and press about 15-20 minutes more.

4.   Whisk together the marinate ingredients and place in a bowl.

5.   Cut tofu into small cubes; spray a baking sheet with Pam.

6.   Add tofu to marinate and let rest 20 minutes, then spread on the baking sheet and bake in the preheated oven for bake 20 minutes.

7.   Whisk together the peanut-Sriracha sauce and hot water.

8.   In a bowl add noodles, cabbage, bell peppers strips, snap peas, and kale.

9.   Top with tofu cubes and drizzle over generous amount of peanut Sriracha sauce over and serve.

ENJOY DAN:                                                 BON-APPETITE!!