Tofu Noodle Stir-Fry with Spring Vegetables

Ingredients

• 14 ounces extra firm tofu cut into 3/4-inch cubes
• 4 tablespoons tamari
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon red pepper flakes
• 3/4 cup stir fry sauce tahini, or peanut sauce, DIY or store-bought
• 4 ounces vermicelli thin rice noodles, we like Thai Kitchen
• 2 tablespoons toasted sesame oil
• 4 stalks green onion thinly sliced
• 2 cloves garlic minced
• 8 cups vegetables chopped, *, cut into bite-sized pieces — see photo // we used 2 cups broccoli, 2 cups carrot ribbons, 2 cups baby bo…
• freshly chopped cilantro
• sliced green onion
• sesame seeds
• lime wedges
• Sriracha or other hot sauce

Nutrition

• Calories : 710 calories
• Carbohydrate : 99 grams
• Cholesterol : 5 milligrams
• Fat : 26 grams
• Fiber : 20 grams
• Protein : 34 grams
• SaturatedFat : 3 grams
• Sodium : 2030 milligrams
• Sugar : 17 grams