Chile-Garlic Peanut Noodles

T1.5 diabetic muddling through the food maze. Vegetarian? Sometimes. Pescatarian? Sometimes. Meat lover? Sometimes. Food lover? Always!

Air-fried or Baked Tofu, see recipe in

Step 1

16 oz extra-firm tofu

2 Tbsp. Yondu seasoning or 4 Tbsp. lemon juice

½ tsp. fine sea salt

⅓ tsp. cracked black pepper

avocado oil spray

2 Tbsp. peanut butter, no sugar or additional oil added

2 Tbsp. low sodium vegetable broth or hot water

4 tsp. chile garlic paste, (storebought, such as Huy Fong)

2 tsp. tamari or 4 tsp soy sauce

2 tsp. tamarind concentrate paste, (storebought - such as Tamicon) or 1 Tbsp lime juice

8 oz Zenb lentil pasta (yellow pea), (I used spaghetti) or other lentil pasta (at least 12g protein per 56g)

2 Tbsp. olive oil

1 large red bell pepper(s) , cut into 2-inch strips

2 heaped cups shredded purple cabbage

4 oz matchstick carrot(s)

5 oz baby bok choy leaves, roughly chopped or kale

fine sea salt, to taste

cracked black pepper, to taste

4 Tbsp. toasted white sesame seeds

Note: Ingredients may have been altered from the original.

Directions at v8well.com

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