Vegan Fast Food: a.k.a. Dinner in 10 min (Tofu Stir-Fry with Peanut sauce)

Somedays you just run out of time. Yesterday I was working and it ran very late. I am ususally proactive and make something I can just pop in the oven or have secured earlier in the crock pot. Last night we got home at 6:30 and EVERYONE was hangry. (hagry: also known as emotional diabetes. hungry to the point of being very unpleasant to others) I was  on the spot. What to do? Thanks to Trader Joes and some of their incredible products I nailed it...10 minutes folks. Happy tummies and pleasant conversation all around.

Tofu Stir-Fry with Peanut Sauce (serves 5-6)

1/2 bag frozen broccoli
1 bag of Trader Joes Harvest Hodgepodge frozen veggies
2 tsp sesame oil
1 block of firm tofu
2-3 tbs soy sauce
1 package of Trader Joes fresh rice noodles
1/2 cup Trader Joes light coconut milk
1 cup organic peanut butter
1/3 cup Trader Joes Soyaki sauce
peanuts and scallions to garnish

1. Start the water for the noodles. Cut and drain the tofu.

2. Heat a large frying pan and a wok. Drizzle one tsp sesame oil in each. Arrange the tofu in the heated frying pan and cook until brown on one side, tuning to brown on each side. While cooking sprinkle soy sauce on the tofu to season it. At the same time add the frozen veggie to the wok. Toss a few time for the first three minutes, then cover for 5 min.

3. When the veggies are almost cooked remove them to the tofu frying pan. Add 1 cup of pasta water, peanut butter, coconut milk and soyaki sauce to the wok. Whisk the sauce ingredients together until the peanut butter melts. Right before you start the sauce add the noodles to the boiling water. (they take 2-3 min) Allow sauce to come to a boil and thicken. If it gets too thick add some more pasta water.

4. Add the veggies and tofu back into the wok and toss with the sauce. Add the noodles directly from the water into the wok. Toss together. Top with peanuts and scallions and serve.