Peanut Butter Tofu Veggie Noodle Stir-Fry (low FODMAP)

MAINS

Sep. 15

Elevate your weeknight dinners with this savory Peanut Butter Tofu Veggie Noodle Stir-Fry—where creamy peanut butter meets hearty tofu and crisp vegetables for a flavor-packed, easy-to-make meal.

🍽 Servings: 4 🕓 Prep Time: 15 mins 🕓 Cook Time: 15 mins

INGREDIENTS

◦ 3 tbsp extra virgin olive oil
◦ 1 cup red bell pepper, cut into strips
◦ 1 zuchini, chopped
◦ 2 cups broccoli, chopped (heads only)
◦ 1 bloc extra firm tofu, in chuncks

Peanut Sauce
◦ 3/4 cup creamy natural peanut butter
◦ 1/2 cup water
◦ 4 tbsp tamari sauce
◦ Juice 1/2 lemon
◦ 1 tbsp sriracha
◦ 1 tbsp maple syrup
◦ 1 tbsp rice vinegar, unflavored
◦ 1 tsp ground or fresh ginger
◦ 1 tsp dries or fresh parlsey
◦ 1/2 tsp black pepper

◦ 2 cups edamame noodles, cooked
◦ 2 green onions, chopped (green tops only)
◦ 4 tbsp toasted sesame needs

INSTRUCTIONS

1. In a large pan, heat up the oil, then add the veggies and the tofu. Cook for about 5-10 minutes.

2. In a jar, mix all the ingredients for the sauce until well combined. Pour on the veggies and stir. Cook for another 2 minutes.

3. Add the edamame noodles and a little bit of water. Mix everything together.

4. Top with green onions and sesame seeds.

Refrigerate up to 4-5 days.

🌱 Enjoy every bite,

Martina.