Peanut Tofu Broccoli Noodles

Ingredients

• 14 Ounce extra-firm tofu - 14 ounces (1 block), Pat very dry and cut into 1/2-inch cubes.
• 8 Ounce spaghetti - 8 ounces (dry)
• 3 Cup broccoli florets - 3 cups
• 1 Cup carrots - 1 cup (thinly sliced), thinly sliced
• 0.33 Cup creamy peanut butter - 1/3 cup
• 3 Tablespoon low-sodium soy sauce - 3 tablespoons
• 0.5 Cup warm water - 1/2 cup
• 1 Tablespoon maple syrup - 1 tablespoon
• 1 Tablespoon lime juice - 1 tablespoon, Use as lime juice for the sauce.
• 0.5 Teaspoon garlic powder - 1/2 teaspoon
• 2 Tablespoon vegetable oil - 2 tablespoons

Instructions

1. Prep tofu and carrots

   1. Pat the tofu very dry and cut it into 1/2-inch cubes. Slice the carrots.

2. Make peanut sauce

   2. In a mixing bowl, whisk the peanut butter, soy sauce, warm water, maple syrup, lime juice, and garlic powder until smooth.

3. Cook noodles and vegetables

   3. Bring a large pot of water to a boil. Cook the spaghetti until al dente, adding the broccoli and carrots during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain.

4. Crisp the tofu

   4. While the spaghetti cooks, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook for 8-10 minutes, turning occasionally, until golden and crisp.

5. Combine noodles, tofu, and sauce

   5. Reduce the skillet heat to low. Add the drained spaghetti, broccoli, carrots, and peanut sauce to the tofu.

6. Toss to coat

   6. Toss for 1-2 minutes until evenly coated, adding reserved cooking water 1 tablespoon at a time if the sauce is too thick.

7. Serve

   7. Serve warm.