Satay Broccoli and Mushroom Noodles

Mix together peanut butter, soy sauce, mirin, maple syrup, chili bean paste, garlic granules, and black pepper. Add almond milk slowly to reach a pourable consistency.

💡 Whisking thoroughly makes a huge difference in how smooth the sauce coats the noodles.

Toss the tofu in cornstarch and fry in a hot wok with oil until golden and crispy. Remove and drain on paper towels.

💡 Make sure the oil is shimmering before adding the tofu so it does not stick.

In the same wok, cook broccoli for 4-5 minutes, then add a splash of water and cover to steam until tender.

💡 Do not skip the steam step or the broccoli stems will be too crunchy.

Add mushrooms and white spring onion parts to the wok. Cook until tender, then stir in the garlic.

💡 Wait until the garlic is fragrant before moving to the next step.

Toss in the noodles and the crispy tofu. Pour the sauce over everything and stir to coat well.

💡 Keep the heat medium so the sauce does not burn at the bottom.

Roast peanuts in a separate pan until browned, chop them, and scatter over the noodles along with the green onion tops.

💡 Roasting them fresh really brings out the nutty flavor.