This dish is hearty, satisfying, and so delicious. A combination of nutty, savory and sweet flavors all in one.

Prep Time: 10 minutes

Total Cook Time: 30 minutes

Serves: 4-6

Ingredients

• 1 cup broccoli, chopped
• 1/2 cup carrots, chopped
• 7 ounces extra firm tofu, cubed
• 1 cup purple cabbage, thinly sliced / shredded
• 8 ounces soba noodles
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp black sesame seeds  
• 1 tbsp white sesame seeds
• 1/2 tbsp coconut oil or oil of choice  
• 1/4 cup cilantro, chopped

Ingredients (Ginger Peanut Sauce)

• 1/2 cup natural peanut butter
• 3/4 cup canned coconut milk
• 2 1/2 tbsp cane sugar
• 2 1/2 tbsp soy sauce (or tamari for gluten free)
• 1 tsp Spicely Organics ground ginger

Method

1. Place all sauce ingredients in a sauce pan over medium to low heat. Whisk together until well combined, whisk for 30 seconds more, let simmer for 30 seconds, turn off heat and pour into a small bowl. (You may need to add more coconut milk until you reach the consistency you desire.) Set aside until ready to use.
2. Cook soba noodles according to the direction on the package.
3. In a large pan heat 1/2 tbsp of coconut oil and add chopped broccoli, carrots and cubed tofu. Season with salt and pepper. Cook for 6 minutes on medium heat. Pour the peanut sauce over the vegetables. If the sauce has thickened you can add 1-2 tbsp warm water before pouring the sauce over. Add cooked soba noodles, shredded cabbage, and black and white sesame seeds and toss all together. Heat on low for 2-4 minutes. Turn off heat and sprinkle with cilantro.