Satay Noodle Bowl W/ Tofu

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Veggie Num Num
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

300 g (10½ oz) organic firm pressed tofu

500 ml (1 pt.) vegetable stock

100 ml (3 fl. oz.) water

2 tsp fresh diced ginger root

1 red chilli, halved

3 tbs smooth peanut butter

¼ cup soy sauce

2 tbs rice wine vinegar

1 tbs palm sugar

2 tsp sesame oil

1 tbs peanut oil

¼ – ½ cup water

250 g (9 oz) Vermicelli noodles

1 continental cucumber

100 g (3½ oz) sprouts (bean or snow pea)

4 shallots

2 tbs fresh coriander, roughly chopped

¼ cup raw peanuts, roughly chopped

lime wedges

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