You may also like
Categories:
Box Of Quinoa Noodles safflower oil water cornstarch vegetable broth butter soy sauce brown sugar sesame oil ground ginger ground red pepper safflower oil garlic onion broccoli florets carrots red bell pepper
Viewed: 66 - Published at: 5 years agoIngredients
- 1 box 8 Ounce Box Of Quinoa Noodles
- 2 Tablespoons Safflower Oil
- 1 block Extra Firm Tofu, Drained And Pressed To Remove Excess Water, Then Cut Into Cubes, 14-16 Ounce Block
- 1 Tablespoon Cornstarch
- 1 cup Vegetable Broth
- 13 cups All Natural Peanut Butter, Such As Teddies
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Agave Nectar
- 3 Tablespoons Brown Sugar Or Coconut Crystals
- 1 teaspoon Sesame Oil
- 1 teaspoon Ground Ginger
- 1/4 teaspoons Ground Red Pepper
- 2 Tablespoons Safflower Oil
- 2 cloves Garlic, Minced
- 1 whole Onion, Chopped
- 1 cup Broccoli Florets
- 1 cup Carrots, Sliced
- 1 whole Red Bell Pepper, chopped
Method
- Cook the pasta in a large pot, according to package instructions, then drain in a colander and set aside.
- Meanwhile, in a large flat bottomed skillet over medium high heat, add a tablespoon or two of safflower oil and cook your tofu.
- Add salt and pepper to taste.
- I like my tofu crispy so I cook it quite a bit.
- Once its done, put it on a plate and set aside.
- In a saucepan, whisk the cornstarch with the vegetable broth until smooth.
- Add in the peanut butter, soy sauce, agave nectar, brown sugar, sesame oil, ground ginger and red pepper.
- Bring this to a boil over medium-high heat, stirring once or twice.
- Reduce heat to low, and simmer until thickened, about 5 minutes.
- Heat the remaining 2 tablespoons of safflower oil in a large skillet over medium heat.
- Stir in the garlic and onion; cook and stir until the onion has turned translucent, about 5 minutes.
- Stir in the broccoli, carrots and red pepper, stirring continually so the vegetables get cooked evenly.
- Now stir the peanut sauce into the cooked vegetables and add the tofu and pasta and serve!
