Vegan Peanut Satay Ramen

feedod.net

Debra Bryant

subheading: For the Peanut Satay Sauce:

½ cup creamy peanut butter

¼ cup soy sauce or tamari (for a gluten-free option)

2 tablespoons rice vinegar

2 tablespoons maple syrup or agave nectar

1 tablespoon sesame oil

1 tablespoon lime juice

2 cloves garlic, minced

½ teaspoon ground ginger

½ teaspoon red pepper flakes (adjust to your spice preference)

¼ cup water (adjust for desired consistency)

subheading: For the Ramen:

8 oz (about 2 servings) ramen noodles (use gluten-free if preferred)

2 cups firm tofu, cubed

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

¼ cup green onions, sliced

Sesame seeds and fresh cilantro for garnish

Directions at feedod.net

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