Ingredients
Sauce
- 2 tbsp sriracha
- 2 tbsp sweetener of choice
- ⅓ cup tamari
- 3 tsp rice vinegar
- 3 tsp peanut butter
- ¼ tsp minced ginger
- ½ batch peanut pulp (from peanut milk)
- olive oil, as needed for sautéing
- 1 lb cubed tofu
- salt, as needed
- 1 lb sliced mushrooms
- 2 cloves garlic, diced finely
- 30 oz fettuccini konjak (or rice noodles)
- bean sprouts, for garnish
- Cilantro, for garnish
- Roasted peanuts, for garnish
- Spring onion, sliced at an angle, for garnish
- Lime, for garnish
Directions
- For the sauce, in a bowl, combine all ingredients and whisk until incorporated. Set aside.
- In a pan, add a little olive oil and sauté the tofu with a couple pinches of salt. Remove the tofu and set aside, and add the mushrooms and garlic to the same pan. Sauté for 3-5 minutes.
- Add the noodles (rinsed and drained) to the mushrooms with a little more olive oil, the sautéed tofu, and the sauce, and cook for a couple minutes, salting as needed, until the sauce is incorporated.
- Garnish with bean sprouts, cilantro, roasted peanuts, spring onion, and lime. Enjoy!
