Peanut Veggie Noodles with Crispy Tofu Bites
for the bowl:
1-2 carrots
1 zucchini
1 onion
oil for the pan
1 tbsp soy sauce
1 tbsp maple syrup
⅓ cup frozen peas (50g), frozen edamame, or any other bean of choice, doesn’t have to be frozen
about 180g of noodles
for the peanut sauce:
2 ½ heaping tbsp peanut butter
1 tbsp soy sauce
juice of 1 lime
1 tbsp white wine vinegar
4-6 tbsp hot water, more if needed
salt, if needed
for the tofu:
1 block firm tofu (200g)
1 ½ tbsp cornstarch
¼ tsp salt spices of choice
1 tbsp oil for the pan (make sure to use non stick)
*2 servings