Instructions. Add all ingredients to a blender jar, starting with only half the amount of water. Blend to create a smooth consistency, adding more of the water if needed. Try some of the peanut butter sauce and adjust with more cayenne, soy sauce or lime juice as needed. Heat oil on medium-high heat. Add the garlic and green onions and cook for 1-2 minutes. Add the broccoli, red bell pepper, and carrots, and cook for about 5 minutes. Be careful to not let them get soggy. Add the snap peas last and cook for about 1 minute. Add prepared noodles and marinated tofu to the veggies. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits. Heat some oil in a pan and cook the tofu over medium-high heat for 5-10 minutes (photo 1).; Add all the ingredients for the sauce into a saucepan, stir and bring to a boil. This creamy, subtly spiced vegan Thai dish from Mary McDougall, RN, co-author of The Starch Solution, combines copious quantities of fork-tender veggies with green curry paste and fresh herbs with delicious results. Coconut extract adds rich coconut flavor without the fat of coconut cream. View recipe. Step 1: Firstly, finely chop the garlic, red onion, chilli, finely slick the pepper and broccoli (into small florets). Step 2: Heat a nonstick pan with sesame oil. Add in the chopped and sliced ingredients and fry for 5 minutes. Step 3: Meanwhile, boil some rice noodles per package instructions. Transfer veggies to a large bowl and set aside. 5) Add the cooked rice noodles to the same skillet and toss with remaining sauce, salt, cilantro, and basil. Mix together well. 6) Combine the rice noodles and veggies, tossing them together like making a salad. 7) Add peanuts to skillet to gently toast and warm. You should have about 2 cups of liquid. If you have time, let this steep overnight, or up to 24 hours, covered on the counter. Then strain into a bowl and pour into a clean glass bottle or jar. ***If the liquid is less than 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness. In a separate bowl, whisk together the 1 cup of water with soy sauce, peanut butter, lemon or lime juice, sugar, and Sriracha. Drain the soaked noodles and add them to the veggie stir fry pan along with the peanut sauce. Allow to cook until the liquid is absorbed, about 5 minutes. Combine all of the ingredients in a saucepan over low heat. The mixture will become easy to combine as the peanut butter melts. Continue stirring over low heat until the ingredients are combined and the mixture is smooth and creamy. Serve warm or at room temperature. The sauce will thicken as it cools. xsgWxw.