Vegan Crispy Peanut Tofu Noodle Bowl

This is my favourite buddha bowl recipe!

It's so easy to make and has delicious ingredients.

Ingredients:

• Rice Noodles

• Extra Firm Tofu, Canola Oil for pan-frying

• Veggies!! (I used Zucchini, Carrots, and Avocado)

Thai Peanut Sauce:

• 2 tbsp Peanut Butter

• 1 tsp Rice Vinegar

• 2 tsp Soy Sauce (or Tamari for a gluten free option)

• 1 tsp Sesame Oil

• 1/2 a Lime, Juiced

• 1 tsp Maple syrup

• 1/2 tsp fresh ginger

• 1/2 tsp Sriracha (or to taste)

• Water to thin (approx. 3 tbsp)

Instructions:

Cook rice noodles according to package and heat a pan on Med/Low with vegetable oil. Press tofu then chop into bit size pieces and pan-fry until golden brown and crispy.

Mix the peanut sauce ingredients together before adding in water then add water until it has your desired consistency. Toss the tofu in the peanut sauce. Divide noodles and veggies into bowls and top with the peanut tofu! Optional:

Garnish with mint, basil, or cilantro, lime Juice, sesame seeds &/or peanuts and enjoy!