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Spicy Hoisin Tofu with Udon and Stir Fry Veggies. Ready in 30 minutes ?? Or less, if you don’t have tiny humans hanging on you ? The full recipe is below and I’m hoping that y’all aren’t getting tired of noodle dishes ? Let me know! And would love to know what kind of dishes or ideas you want to see more of! ?❤?❤
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This weekend we celebrated my sister’s birthday (whose age cannot be spoken of, as long as I would like to stay alive), and stayed with parents. We laughed like crazy, ate like kings, and played our hearts out and it was wonderful ?❤ .
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This recipe is a throwback to last week, when (big surprise!) I wanted pasta, yet also a veggie-packed and filling meal. This was a plate for two, yet only includes one set of chopsticks. One of can’t operate them ? Have a great night, friends! ❤??
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3/4 block organic extra firm tofu drained and pressed, cut into 2 cm cubes? 2 cups brocc florets cut in bitesize pieces ?1 bundle asparagus diced? 1 medium zucchini diced?1/2 package udon noodles? 1/4 cup chopped peanuts? Sauce: 2 T hoisin sauce + 2 T low-sodium soy sauce + 2 t chili garlic sauce + 1 T rice wine vinegar + 2 t sesame oil. ??
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1) Cook udon noodles ?
2) Saute your tofu until browned in small amount oil with salt, pepper and generous sprinkling of garlic powder, and remove from pan ?
3) Saute the veggies in small amount sesame oil until crisp-tender with plenty of salt and pepper. ?
4) Whisk together sauce ingredients
5) Add sauce to noodles, serve with veggies and top with peanuts ???
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