Cold Peanut Tofu Noodle Bowl

Ingredients:

1 block extra-firm tofu, cubed

1 Tbsp toasted sesame oil

6 oz buckwheat noodles

1 c shelled edamame

1 c shredded carrots

1 bell pepper, diced

1 jalapeno pepper, sliced (optional)

2 Tbsp peanut butter

4 Tbsp soy sauce

1 Tbsp maple syrup

1 tsp sriracha

Juice of 1 lime + water to thin

Sesame seeds, for garnish

Instructions:

1. Put your buckwheat noodles in a pot of boiling water and cook for about 6 minutes until cooked through.  Drain and rinse in cold water.

2. In a large skillet, heat your sesame oil, and sear your tofu over medium-high heat until browning on the edges.  Remove from heat and set aside.  

3. In a small bowl, mix your peanut butter, soy sauce, maple, sriracha, and lime juice.

4. Separate your noodles into 4 bowls.  Top evenly with tofu, carrot, bell pepper, edamame, and optional jalapeno.  

5. Drizzle evenly with sauce and sprinkle with sesame seeds. 

Makes 4 servings.

Nutrition per serving: 428 calories, 48g carbohydrates, 15g fat, 24g protein