Ingredients

• Peanut butter1/2 cup
• Lime juice1½ tbsp
• Sesame oil½ tsp
• Coconut milk½ cup
• Ginger root1 tsp
• Garlic2 cloves
• Spices, chili pepper flakes1/2 teaspoon
• Olive oil3 tbsp
• Tofu8 oz
• Onions1/2 piece
• Broccoli, cooked1/2 piece
• Green onions2 pieces
• Baby bok choy1 piece
• Peanuts1/4 cup
• Sesame seeds1 tbsp
• Red bell pepper1/2 piece
• Carrots1 piece
• Coconut sugar1 tbsp
• Soba noodles7 oz
• Soy sauce2 tbsps

Steps

1. 1. Cook the noodles as directed on the packet, drain and set aside.
2. 2. Add the tofu, remaining green onion, some toasted peanuts and sesame seeds.
3. 3. Prepare the sauce by heating all of the sauce ingredients in a small pot over a low heat.
4. 4. Stir to combine and cook until smooth, 1-2 minutes. Set aside.
5. 5. Heat 1½ tbsp oil in a large pan and cook the diced tofu until lightly golden all over. Drain on kitchen paper towel.
6. 6. Heat remaining oil in a large pan and sauté the onion, broccoli, carrot, bell pepper, half of the green onion and all of the sliced bok choy.
7. 7. Cook until the vegetables have just begun to soften.
8. 8. Add the prepared satay sauce and cooked noodles. Stir and cook until well combined.
9. 9. Add the tofu, remaining green onion, some toasted peanuts and sesame seeds. Stir together and then serve.
10. 10. Remove the tofu from the packaging and press between kitchen paper towel to remove excess liquid. Dice into ½ inch cubes and set aside.