Gochujang Peanut Soba Noodles

• INGREDIENTS •
14oz (400g) soba noodles, cooked according to instructions
2 Tbsp olive oil
28oz (800g) firm tofu
1 cup shiitake mushrooms (or any other kind), sliced
1/2 head broccoli, chopped into bite-sized florets
1/4 medium red cabbage, sliced
2 carrots, julienned
1 cup frozen edamame

Sauce:
1 cup peanut butter
2 Tbsp gochujang
3-4 Tbsp soy sauce
1 inch fresh ginger, peeled
1 tsp garlic powder
2 Tbsp lime juice
1 Tbsp rice vinegar
1-2 Tbsp maple syrup
1/3-1/2 cup hot water

Toppings:
cilantro
roasted peanuts, chopped

• METHOD •
Cook the noodles according to instructions, rinse so they don’t clump and set aside. Fry the tofu in a bit of oil for 3-5 minutes until golden brown and set aside. Stir fry the veggies for 3-5 minutes over medium heat (adding the edamame at the end for 1 minute) and set aside.

Add all sauce ingredient to a blender (or bowl) and blend until smooth. Adjust water amount and seasonings to desired taste. Add all ingredients to a bowl (or store separately for later use) and enjoy!