Asian Rice Noodle Bowl with Peanut Sauce

Dice the tofu and put it in a bowl. Cook the noodles according to the package instructions.

• 4.2 oz Tofu
• 2.8 oz Rice noodles

Cut the carrot into thin strips, clean and slice the mushrooms and finely chop the onion and garlic and add everything into a second bowl.

• 1 Carrot (~ 3.4 oz)
• 4.4 oz Mushrooms
• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)

Add the ingredients listed below to a mason jar. Screw the lid on tightly and shake vigorously.

• 2 tsp Hot sauce (e.g. Sriracha)
• 1 ⁠½ Tbsp White wine vinegar
• 2 tsp Natural peanut butter
• 1 ⁠½ Tbsp Soy sauce, light
• 2 Tbsp Water
• 2 ⁠½ tsp Agave syrup

Heat the canola oil in a non-stick frying pan over high heat. Fry the tofu until golden brown, add half of the sauce, reduce completely and remove from the pan.

• 1 tsp Canola oil

Add the canola oil into the pan, turn the heat to medium and fry the onions, garlic, carrots, and mushrooms until the onions turn translucent.

• 1 tsp Canola oil

Add the tofu and the remaining sauce to the pan. Let simmer for 1-2 minutes and serve with the noodles.

Enjoy your meal!