Peanut Noodles with Tofu and Crispy Vegetables

Ingredients:

8 ounces brown rice noodles
1 block tofu, diced
1/4 cup peanut butter
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
1/2 tablespoon sriracha
1 tablespoon red curry paste
1 inch ginger, minced
2 cloves garlic, minced
juice of 1 lime
1 carrot, cut into matchsticks
1 yellow, orange, or red bell pepper, thinly sliced
1/4 cup basil, roughly chopped
1 small mango, sliced
1/2 cup edamame
1 green onion, thinly sliced
1 tablespoon peanuts, chopped


Cook the noodles and set aside.

Shallow fry or bake the tofu in a bit of oil until golden.

Combine peanut butter, soy sauce, sesame oil, honey, sriracha, curry paste, ginger, and garlic. Add the lime juice and enough water to thin to a sauce (about 1/2 cup).

Stir the sauce into the noodles and toss in or arrange the carrot, bell pepper, basil, mango, and edamame. Top with the tofu, green onion, and chopped peanuts.