THAI (GF) NOODLES WITH PEANUT SAUCE

INGREDIENTS:
1 lb GF noodles
1 lb firm tofu
1 head of broccoli chopped into florets
2 cloves garlic
Scallions for topping
Chopped peanuts for topping

THE SAUCE:
1/4 cup roasted peanuts
4 cloves garlic (4 for sauce and 2 for broccoli)
3 tbsp oil
3 tbsp water
3 tbsp soy sauce
1 tbsp hot chili oil
Red pepper flakes
1 tbsp honey
2 tbsp balsamic vinegar
1/4 cup crunch peanut butter


Drain tofu and cover in a paper towel to remove some of the moisture. The more moisture you remove, the more crispy they will get when you fry them. Slice into cubes and fry in a wok or sauce pan on high heat 4-5 min per side. Try to leave plenty of space between each cube and fight the urge to touch the tofu in order to achieve the best level of crisp. When tofu is done, remove from heat. In the same pan, saute garlic and broccoli florets with a little red pepper until tender. Meanwhile, cook noodles in salted water and set aside.

THE SAUCE: In a medium saucepan, combine all the sauce ingredients and let simmer for about 5 min until everything has evenly combined. Then, return broccoli, tofu, noodles and sauce to one pan and mix. Top with chopped scallions and peanuts and serve!