Very often I am way too lazy to cook for myself and then I normally go for pasta. This time glass noodles.
Just to keep it interesting, at least a little bit, and because I wanted to reach the next level with my Asian cuisine skills, no idea if it worked - but it tasted pretty good. Plus, a peanut sauce had been on my to-do list for a very long time now.
Chop the bell pepper, zucchini and the tofu in small cubes. Bring a pan on your stove and start to roast gently the paprika in a little bit of coconut oil. When the pepper gets little bit of colour, add the tofu until this also develops darker edges.
At the very end, stir-fry the zucchini and turn off the stove. The zucchini should be roasted but still firm to the bite.
you need ...
250g glass noodles
200g tofu (almond-nut-tofu)
3 Tbsp peanutbutter
1Tbsp soy sauce
1Tbsp olive oil
1 tea spoon honey
1 Tbsp citrus juice
5 Tbsp water
Put on the kettle for preparing glass noodles. I always prepare the noodles in a bowl and just add the boiling water and put a lid on top. After 5 minutes the noodles are done. Check the pan in between so that nothing gets burnt.
For the sauce, you should have a blender of some kind. Add the table spoons of peanut butter, one of olive oil, one tea spoon of honey, 3-5 table spoons of water (maybe you need more but start with 3-5 and add alter on), one table spoon of citrus juice and one of soy sauce. Mix it a little bit and if it is not liquid enough, add some more water. Blend everything together to a smooth paste. Is really has to be smooth in order to stick to the noodles.
If it is your favoured consistency, drain the noodles and merge them with the sauce. The noodles should be coated with peanut sauce. Then add the veggies and the tofu and mix everything again.
The only thing left now is improving your stick-eating-skills!
It actually works quite well because of the sticky sauce.