Thai Vegetable Peanut Noodles with Baked Tofu & Cucumber

Thai Vegetable Peanut Noodles

with Baked Tofu & Cucumber

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SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
420
FAT
15g
CARBOHYDRATES
48g
PROTEIN
27g

MAIN INGREDIENTS

  1. 7 oz precooked soba noodles
  2. 6 oz Wildwood Organic Sproutofu Baked Tofu Teriyaki
  3. 1 cucumber
  4. 6 oz veggie power blend
  5. ¼ cup peanut sauce
  6. ¼ cup peanuts
  7. 2 tsp Sriracha
Allergens: peanuts, tree nuts, wheat
Nutrition

INSTRUCTIONS

1
Prepare the ingredients
Add the soba noodles to a microwave-safe bowl. Microwave on high for 1 minute and separate the noodles with a fork. Cut the tofu into cubes. Thinly slice the cucumber into rounds.
2
Serve
Add the veggie power blend to the bowl with the soba noodles. Mix the peanut sauce with 2 tsp water. Add just half of the peanut sauce to the soba noodles and vegetables and toss to combine. Top with sliced cucumber, cubed tofu, and peanuts. Divide the vegetable peanut noodles into 2 servings, drizzle with the remaining peanut sauce and as much Sriracha as you’d like.