Ingredients
- 200g firm tofu, pressed and cut into cubes
- 200g buckwheat noodles
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon maple syrup or honey
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- Green onions and sesame seeds for garnish
Instructions
- 1Cook the buckwheat noodles according to package instructions, then drain and set aside.
- 2In a small bowl, whisk together sesame oil, soy sauce, peanut butter, maple syrup, lime juice, ginger, and garlic to create the sauce.
- 3In a pan, heat some oil over medium heat and fry the tofu cubes until golden brown.
- 4Add the bell pepper and carrot to the pan and stir-fry for a few minutes.
- 5Add the cooked noodles and peanut sauce to the pan. Toss everything together until well combined and heated through.
- 6Serve garnished with green onions and sesame seeds.