Veggie & Tofu Noodle Bowls

May 16, 2013

14 ounce package of firm tofu
6 ounces whole wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red or orange bell peppers, seeded and thinly sliced (I used three smaller peppers because they were what I had on hand)
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 TBSPs dark brown sugar
2 TBSPs rice vinegar
2 TBSPs soy sauce
1 TBSP toasted sesame oil
2 garlic cloves, minced
1/2 to 1 tsp red-pepper flakes
sesame seeds for serving

Heat a skillet over medium heat. Drain the tofu and cut it into 1/2 inch pieces. Add a small amount of oil to the pan, and fry the tofu until it is crisp around the edges. Remove from heat and keep off...
See the full directions on my site

Nutritions

Calories
447

Sodium
890mg
37% DV

Fat
28g
44% DV

Protein
16g
33% DV

Carbs
29g
10% DV

Fiber
5g
20% DV