2 tbsp olive oil, divided½ block super firm tofu, drained and chopped into cubes*1 cup/8oz. rice noodles1 medium head of broccoli, very small chopped florets2 large zucchini, spiralized½ small red pepper, sliced thin1 medium garlic cloves, minced4 green onions, chopped small
¼ cup brown sugar¼ cup soy sauce1 tbsp tomato paste2 tbsp rice vinegar2 tbsp lime juice2 tsp sesame oil¼ tsp garlic powder
½ cup peanuts1 tbsp sesame seedsfresh cilantro or parsley, chopped
Heat a large pan over medium heat. Add 1 tbsp olive oil and cook your tofu until browned on all sides, 5-10 minutes. Set aside.Bring a large pot of water to a boil. Once boiling, add your rice noodles and cook according to package directions.While your noodles are cooking, heat another tbsp of olive oil in the same large pan you used for the tofu. Then add in your broccoli, zucchini and red pepper. Cook for about 5-10 minutes, or until softened. Add in the minced garlic and cook for another minute or two more. Drain the rice noodles and add to the pan of veggies. Add the tofu, as well, and toss everything together.In a small bowl, whisk together all of the sauce ingredients until well combined. Pour all over the noodles, veggies and tofu.Divide between bowls, and top with peanuts, sesame seeds and chopped cilantro or parsley. Serve warm.