Credits: All She Does Is Eat

Makes: 3-4 servings

What you’ll need:

Vermicelli noodles
1 block tofu (cubed)
1 pepper (diced)
1/2 an onion (diced)
1 cup broccoli florets (optional)
1 cup de-stemmed kale leaves (optional)
1 tbsp sesame oil

1 clove garlic
1/3 cup water
1/4 cup soy sauce
1/4 cup peanut butter
1/2 tbsp lime juice
1-2 tbsp maple syrup
1 tbsp sriracha


  1. Preheat your oven to 350F.
  2. Cut your tofu into cubes and place on a baking sheet that’s been covered in parchment paper. Bake for 15 minutes (flipping halfway).
  3. Chop up your pepper and onion.
  4. In a food processor, mince your garlic. Then add the remainder of the sauce ingredients. Blend until smooth (there should be no lumps).
  5. Cook your noodles according to the package.
  6. In a large pan, add the sesame oil. If you don’t have sesame oil, you can use olive oil (or water for an oil-free option).
  7. Sauté the onion, pepper, broccoli and kale (if added). This should take around 5-6 minutes.
  8. Add the tofu and cook for another 2-3 minutes.
  9. Then add peanut sauce mixture you made to the pan. Let cook for a minute.
  10. Add the drained vermicelli noodles to the pan and mix until it is thoroughly coated in the sauce.
  11. Serve and enjoy.