Express Peanut Sauté
This sauté is loaded with vegetables and tofu and the sauce is super healthy; the only fats are natural and come from the coconut oil used for sautéing and the PB. By using good oils and vinegars, you get the perfect recipe without having to add salt or any other not so healthy ingredient.
1 tbsp coconut oil 1 onion minced 1 big garlic clove pressed 1 tsp fresh ginger grated ½ pack of good quality frozen Asian vegetable mix ½ block tofu about 200g, diced 2 portions rice noodles PEANUT SAUCE 3 teaspoons natural peanut butter 1 tablespoon agave nectar or honey, but no longer vegan 1 tablespoon soy sauce 1 tablespoon lime juice 2 tablespoon rice vinegar 1 teaspoon Sriracha or other hot pepper sauce ¾ cup warm/hot vegetable broth
In a large pan or wok, melt coconut oil on high heat. Add onion and garlic and sauté for 2 minutes.
Add frozen vegetables and ginger. When vegetables are thawed, add tofu and continue sautéing until everything is cooked.
Meanwhile, cook the noodles according to the package instructions.
Blend sauce ingredients well, except vegetable broth.
Add warm broth to the PB sauce mixture. Blend well and add to the pan.
*Serve with roasted peanuts and green onion