Veggie Noodle Stir Fry with Peanut Lime Sauce

A nutritious and easy-to-prepare stir fry featuring tofu, fresh veggies, shiitake mushrooms, and udon noodles, all in a rich and creamy peanut sauce. Perfect for a quick, filling, and nutritious meal prep.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME30

TOTAL TIME45

Servings 4

Course Dinner, Lunch

Cuisine Asian-Inspired

Keyword broccoli, carrot, Easy Meal Prep, garlic, ginger, High Protein, lime, mushroom, peanut butter, Peanut-Sauce, red bell pepper (capsicum), scallions (spring onion), soy milk, Stir Fry, tofu

Ingredients

450 g extra firm tofu, diced in cubes
1 tsp sesame oil
1 red bell pepper
2 carrots, diced
1 broccoli head chopped into florets
1 cup shredded cabbage
2 scallions, finely chopped
8 shiitake mushrooms, sliced
3 serves udon noodles

Peanut Sauce

4 tbsp peanut butter
1 cup soy milk
2 tbsp tamari
1 tbsp hot sauce
1 lime, juiced
2 garlic cloves
1 tbsp fresh ginger
1 tbsp agave syrup (or sweetener of choice)

Instructions

Preheat the oven to 390 degrees F (200 C), and bake the tofu for 20 minutes. Alternatively, you can use an air fryer or stir fry it on a pan for a similar result.
Cook the udon noodles according to the package instructions. Drain and set aside.
Add all the sauce ingredients to a blender and blend until smooth. Set aside.
In a large pot on medium heat, add the sesame oil, broccoli, shiitake mushrooms, bell pepper, and carrots. Cook for 5 to 7 minutes until the vegetables soften.
Add the tofu, cabbage, scallions and peanut sauce to the pot. Stir well to combine and cook for 5 minutes, until the cabbage has softened.
Divide the stir fry into 4 containers, add your favorite toppings, and enjoy within 5 days!

Video

Nutritional Information - Per Serving