Sauce
½ cup peanut butter
½ cup hot water
¼ cup tamari
1 tablespoon palm sugar
1 tablespoon lime juice
1 tablespoon rice wine vinegar
2 teaspoons chili paste
tofu (firm or extra-firm), well-drained and cubed
unbleached white flour
grapeseed oil
1 broccoli, chopped into small florets
1 carrot, thinly sliced on diagonal
1 tablespoon fresh ginger
1 tablespoon tamari
1 bunch green onion, chopped
2o0 grams rice stick noodles
Garnish
bean sprouts
peanuts, chopped
Mix peanut sauce ingredients (combine the peanut butter and hot water first) and set aside.
Press and dry tofu. Coat with flour, and fry in pre-heated grapeseed oil. Remove and reserve tofu.
Sauté ginger, tamari, carrots, and broccoli in wok. At the same time, cook the rice noodles in boiling water for 6 minutes until translucent (or as directed on package), draining and rinsing in cold water to stop the cooking process when done. When the vegetables are cooked, add tofu, noodles, peanut sauce, and green onion, stirring until well mixed.
Garnish with chopped peanuts and bean sprouts.