Tofu, Veggies, and Noodles with Miso Peanut Sauce

Miso Peanut Sauce

• 1/4 cup tamari
• 1/4 cup rice vinegar
• 2 tablespoons agave
• 2 splashes sriracha or other chili sauce
• 1/2 cup natural peanut butter
• 1/4 cup white miso
• splashes water

Tofu, Veggies, and Noodles

• 3 tablespoons coconut oil or other oil with high smoke point
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 pound firm tofu, drained and pressed for at least 30 minutes, then cut into cubes
• 1 bunch bok choy, chopped, leaves and ribs separated
• 8 ounces shitaki mushrooms, stemmed removed and caps quartered
• 2 carrots, shredded
• 8 ounces dried rice noodles

1. Combine first four sauce ingredients in a bowl and add tofu. Let marinate for 15 minutes per side.
2. Meanwhile, boil a pot of water, add rice noodles, and immediately take off heat. Soak until rice noodles are almost tender, about 3-4 minutes. Drain and rinse in cold water.
3. Heat 2 tablespoons of oil in a wok until sizzling, then add tofu in one layer, reserving marinade. Cook, undisturbed, for 3 minutes, then flip tofu to brown other side. Transfer to a plate and set aside.
4. Heat remaining tablespoon of oil in the wok and add garlic and ginger, stirring until fragrant, about 1-2 minutes. Add mushrooms, bok choy ribs, and carrots, and cook until tender, about 5 minutes.
5. Add the rest of the sauce ingredients to the marinade, stirring and adding water until the consistency of a thick sauce is reached.
6. When vegetables are cooked, add noodles and stir fry until slightly browned.
7. Add tofu, peanut sauce, and bok choy leaves and stir until everything is combined and warmed through, about a minute more.