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Master Your 5 Favorite Vegan Recipes

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Thai Peanut Noodles with Veggies and Tofu

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Thai Peanut Noodles with Veggies and Tofu

Peanut sauce is real easy to make. Pour it on noodles or rice with veggies for a Thai dish feel.

Makes: 4-6 Servings

Thai Peanut Noodles with Veggies and Tofu

Prep time:

Cook time:

Ingredients:
  • 1 package spaghetti or rice noodles
  • A few carrots peeled and sliced (equal to 1/2 - 1 cup chopped)
  • 1 small bell pepper cut into thin slices (about 1 cup)
  • 1/2 onion cut into thin slices just like the pepper (about 1 cup)
  • Broccoli cut into bite sized pieces (about 2 cups)
  • 1 or 2 zucchini cut into bite sized pieces (about 1 1/2 cups)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp oil
  • 1/4 cup peanut butter
  • 1/2 can coconut milk (I use full fat for extra creaminess)
  • 2 Tbsp agave syrup
  • 1/8 cup Braggs liquid aminos or soy sauce (start with 1/8 cup and more to taste if necessary)
  • 1 cup almond milk
  • 1 Package Tofu (optional)
  • Cilantro (optional)

Instructions:
  1. Preheat the oven to 400 degrees.
  2. If using tofu, drain and press.
  3. Chop the veggies into bite sized pieces.
  4. Once drained cut the tofu into bite sized pieces, season with a sprinkle of Bragg's or soy sauce, pepper and some oil so the tofu will crisp.
  5. Put the tofu in the oven for 20 minutes or until the edges are slightly crisp.
  6. Heat a pot or pan on medium heat, add the oil and sauté the carrots for 2 minutes then add the peppers, onions and salt. Stir frequently.
  7. In the meantime, prepare the noodles according to the package.
  8. Now combine the peanut butter, coconut milk, agave, Bragg's Liquid Aminos, almond milk in a blender. Blend until smooth. Taste the sauce, it may need more agave or Bragg's.
  9. The carrots, onions and peppers should be starting to soften. Pour the peanut sauce into the pot with the veggies. Bring almost to a boil.
  10. Add the broccoli now and turn down the heat to low. After a couple of minutes the broccoli will start to soften.
  11. When the veggies are almost to the texture you like (soft, crisp, or whatever) add the zucchini. It cooks quickly so I turn off the heat and keep it covered and the zucchini will cook.
  12. Add the tofu to the vegetable mixture.
  13. Combine with the noodles and serve with chopped cilantro and Sriracha if desired.
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