Peanut Noodles with Tofu & Veggies

I adapted my version of this recipe from this post by one of my favorite vegan websites, C'est la Vegan:

http://www.cestlavegan.com/2011/08/quick-noodles-with-kale-tofu/

I use my favorite peanut sauce recipe from the Weight Watchers cookbook. 

This recipe moves fast so be sure to have all the ingredients out and ready to go.

INGREDIENTS:

- 1 bunch kale
- 2 bunches somen noodles (comes in a larger package of several bunches of noodles)
- about 1 tablespoon canola oil
- 1 package pre-baked seasoned tofu: I used Wild woods - teriyaki tofu

- whole carrots - 2

- zucchini - 1

- 1 clove garlic, minced

Peanut Sauce:

- 4 tablespoons NATURAL no added sugar peanut butter (i use the fresh ground pb from Whole Foods)

- 4 cloves of minced garlic

- 4 tablespoons low sodium soy sauce

- 4 tablespoon cane sugar

- 2 tablespoon water

- 2 1/2 teaspoons rice wine vinegar

- 2 tablespoon chopped fresh cilantro

INSTRUCTIONS:

1 - Fill a large pot with water, and place it over high heat to boil.

2 - While the water is boiling, trim the kale, cut or tear it into bite-sized pieces, and give it a good wash.  Set aside.

3 - Prepare the sauce by combining the peanut butter, garlic, soy sauce, sugar, water, vinegar and cilantro in a small food processor. Pulse until smooth. Taste and adjust sugar, water and cilantro if necessary. You want the mixture to be smooth and not too thick like a paste. More of the consistency of salad dressing.

4 - Heat canola oil in a skillet over medium to medium-high heat. Saute the clove of minced garlic for about 1 minute. Meanwhile, dice up the tofu, and toss it into the pan.  Saute it until the pieces are golden and crispy, about 2-3 minutes., tossing frequently so the garlic doesn't burn. Set aside.

5 - By now your water should be boiling.  Add the kale and boil it for about 4 to 5 minutes.  Add the somen noodles and boil for 2 minutes more, or until they’re cooked through. Then add the julianned carrots and zucchini.  Drain the kale, veggie, noodles in a strainer, and return them to the pot.  Add your peanut sauce, and toss to coat the veggies and noodles.  Add the tofu, and gently toss to distribute it.  Serve immediately, and refrigerate any left-overs.