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Crispy Tofu & Sugar Snap Pea Noodle Bowl🌿
𝗧𝗛𝗘 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
sugar snap peas
garlic scapes
red cabbage, sliced or shredded
onion, sliced
extra firm tofu
noodles of choice
ginger, minced
garlic, minced
neutral oil of choice
𝗧𝗛𝗘 𝗦𝗔𝗨𝗖𝗘:
peanut butter
toasted sesame oil
tamari
maple syrup
lime juice
corn starch
red chili flakes
pepper
In a bowl, combine sauce ingredients and set aside.
In a frying pan, over medium heat, cook garlic and ginger in oil until fragrant. Add onion and cook for a few minutes.
Add tofu, snap peas and garlic scapes. Cook until tofu is golden on both sides and veggies are tender. Toss all ingredients in a drizzle of sauce.
I cooked the cabbage in a separate frying pan, with a little oil (for aesthetic—it’ll turn other ingredients grey/purple)
Add noodles to cabbage with remaining sauce and toss. Cook for a few minutes.
Serve with sesame seeds and green onion.
Enjoy!
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