This is a peanutty vegan variation on a popular favorite that I think kicks ass. Consensually, of course. Serves 2-3 depending on appetite. I can’t get enough.

Ingredients

• 1 batch Spank the Peanut Sauce
• 14 oz. firm or extra firm water-packed tofu, baked per Make-you-Like-it Tofu
• 8 oz brown rice noodles
• 1 T rice bran oil
• 3-4 green onions, sliced
• 1 large carrot, julienned (cut into matchsticks)
• 1 red bell pepper, cut into strips
• 1 c. bean sprouts (or as much as you like), more for garnish
• Cleaned and stemmed cilantro for garnish
• Chopped unsalted peanuts for garnish (1/4 c. or to taste)
• Sriracha for garnish (for the spice fiends)

While the tofu is browning in the oven, you can prep the vegetables and soak the noodles. Place the noodles in a large bowl or pan and cover them with cold water to soak for 20 minutes or so. (This is the secret to perfect rice noodles – no boiling!)

Heat the rice bran oil on medium-low heat in a large saucepan or dutch oven and add a couple of tablespoons of water (why water and not more oil?) – listen for the sizzle. Toss the carrot and bell pepper in the pan and cook for a few minutes until the vegetables start to “sweat.” Add the sauce and raise the heat until the sauce starts to bubble. Add the softened noodles, green onions, bean sprouts, and cooked tofu and toss well until everything is coated. Keep tossing to pan-cook the noodles and soften the other vegetables, 2-5 minutes or until the noodles are al dente. You can also cover the pan and turn the heat to low, but don’t leave it on too long! Wilted noodles would be such a disappointment.

Garnish with more bean sprouts, cilantro, and a sprinkle of peanuts – and sriracha, if you want to turn up the heat a notch.