This recipe came together by looking at what we had in our pantry. My wonderful husband is a pro at cooking tofu just right so I left that part up to him. The sauce I found in my recipe binder and went perfectly with the dish. We made enough for dinner for the two of us as well as a lunch portion. There's no picture but we loved it so I wanted to post it.
Extra firm tofu, about a half a block
5-6 oz. Healthy Harvest wide noodles (whole grain)
1 red bell pepper, chopped
1 bunch broccoli, chopped
1/2 cup green onions, chopped
olive oil, two turns of the pan
1 tsp minced garlic
1/3 cup coconut milk
1/2 cup chicken broth
2 TBSP peanut butter (we used the low fat, natural Smuckers)
1 tsp freshly grated ginger
1 TBSP honey
salt to taste
Cook the noodles according to the package directions. Brown the tofu in the pan with the olive oil. Remove from the pan and add the vegetables and garlic to it. Cook with a lid to steam them. While the vegetables are cooking combine the last 6 ingredients into a bowl and whisk it together and set aside. When the vegetables are cooked, add the tofu back in and pour in the peanut sauce. Combine well and cook for 2 minutes or until thickened. Pour over noodles and serve.