Ingredients

  • Lazy Baked Tofu
  • Peanut Sauce
  • 16 oz wide rice noodles
  • 4 squashes, sliced
  • 6 bell peppers (variety of colors), sliced
  • 2 red onions, sliced
  • Soy sauce
  • Salt
  • Pepper
  • Mushroom seasoning, optional
  • Avocado oil
  • Bunch of green onions, chopped
  • Bunch of cilantro, chopped
  • Peanuts, chopped

Instructions

  1. Cook rice noodles according to package directions. Rinse with cold water and toss with oil to keep from sticking. Set aside. For leftovers, optionally cook only 8 oz and then cook the rest later for better texture.
  2. Saute batches of vegetables in avocado oil. Start with onions and white parts of green onions for 2 minutes, then add bell pepper and squash. Cook for 3 minutes. Add soy sauce, salt, pepper, and mushroom seasoning. Cook for 3-5 minutes until desired texture. Optionally add 2 tablespoons of water to deglaze pan. Set aside and continue until all vegetables are cooked.
  3. Plate noodles, vegetables, and tofu.
  4. Dilute peanut sauce to desired consistency with water or vegetable broth and pour over.
  5. Garnish with green onions, cilantro, and chopped peanuts.

Credit Me