Ingredients
Instructions
Prep ahead
- press and cube tofu; marinate with soy, lime juice, sriracha 15 min.
- slice bell pepper; trim snow peas; shred carrots.
- whisk sunflower-seed butter, soy, lime, maple, sriracha, hot water to smooth sauce.
- soak or boil rice noodles; rinse cold; drain well.
Cooking steps
Sear marinated tofu in 1 tbsp sesame oil over medium-high 4 min until golden; set aside.
In same wok add remaining oil; stir-fry bell pepper, snow peas, carrots 2 min.
Add drained noodles and tofu; pour peanut-style sauce; toss 2 min until everything is hot and glazed.
Divide into bowls; sprinkle cilantro and sesame seeds. serve immediately.
(active time ≈ 20 min | total ≈ 30 min)