Noodles With Peanut Balsamic Sauce Recipe

INGREDIENTS:

• 500g bag of mixed frozen vegetables
• one package of extra firm tofu, cut into 1cm-size cubes
• 4 tbsp soya sauce
• 2 tbsp fish sauce
• 1/2 tbsp freshly grated ginger
• 1 tbsp peanut butter 
• 2 tbsp balsamic glaze (alternatively, add 1 tbsp balsamic vinegar, 2 tsp corn starch, 1 tsp sugar)
• hot sauce, to taste (optional)
• 400g vermicelli rice noodles, cooked according to package instructions

INSTRUCTIONS:

1. In a large pot add the vegetables, tofu, and soya sauce. Once the vegetables begin to warm, add the fish sauce, ginger, peanut butter and hot sauce.
2. Simmer gently until the tofu is heated through and the vegetables have softened to your desired consistency. Remove from heat and toss in the vermicelli noodles. Serve immediately.

Source: Cocoa bean, The Vegetable