Udon Noodles with Tofu and Gingered Peanut Sauce (Vegan)

Ingredients!

• 1 pkg Udon noodles
• 250g Firm tofu - drained and cubed (1/2 inch)
• 2 cloves Garlic - minced
• 1 tbsp Grated ginger
• 'To taste' Cayenne pepper
• 1/3 Cup Soy sauce
• 2 tbsp Cane sugar (or brown sugar)
• 1/3 cup Peanut butter
• 4 tbsp Olive Oil
• 1 Onion - chopped
• 2 cups Broccoli florets
• 2 cups Spinach

Serves 4
Based on a recipe in "The Vegan Cook's Bible" by Pat Crocker.

Dice your tofu into 1/2 inch sized cubes. Then put it in a bowl.

Add cayenne, garlic and ginger.

Then add the soy sauce.

(I'll figure out how to rotate this somehow..)

...And the sugar.

Mix it together, then let it marinate while you work on the next step (onions)

Put 2 tbsp of the oil into a pan (wok if you have one). Add the onions and stir fry on medium heat until soft-ish (about 3 minutes).

Use a slotted spoon and scoop the tofu out of the marinade. Add the tofu to the onions (Don't get rid of the marinade, you'll want to keep that!)

Stir fry until the tofu starts to lightly brown (about 3 minutes).

Take all the onions and tofu, and put it back in the marinade.
(I'll figure out how to rotate this somehow..)

Add the peanut butter and mix.

Back to the pan. Put in the last 2 tbsp of oil. Toss in the broccoli and stir fry it under its tender-crisp (about 3 minutes). Then add your udon noodles and the spinach.

I used frozen spinach (1-2 minutes, or until the spinach is melted and hot). If you used fresh spinach, then add the noodles at the same time as the broccoli.

Add the tofu/peanut butter/marinade mix to the noodles and veg.

(I'll figure out how to rotate this somehow..)

Mix and stir fry until everything is nice and hot for eating.

Serve. I'm sure you could garnish it to look nicer than this...ah well. Tastes really good!