Tofu peanut veggie noodles

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Step 1

Preheat oven to 400° .Use a block of tofu that has been frozen and thawed(this will improve the texture and eliminate the need for pressing the tofu) using paper towels blot out excess moisture and crumble the tofu onto a parchment lined sheet pan. Bake tofu for 20 minutes shaking pan occasionally to really steam.

Step 2

While tofu is baking, saute one zucchini one cup of frozen vegetables and the whites of the scallions

Step 3

To make sauce combine peanut butter, sesame oil, soy sauce, garlic, Sriracha and brown sugar. Whisk to combine

Step 4

Boil thick Thai rice noodles for 5 minutes then add to the veggie mixture and top with sauce. Garnish with the greens of the scallions and crushed peanuts if desired