THE PICKY EATER
PEANUT SAUCE FOR NOODLES
Cook your whole wheat spaghetti according to package directions. Drain and set aside. Dice the tofu into bite-sized chunks.
Lightly fry the tofu until it’s slightly browned, about 3-5 minutes.Then, add the red pepper, green onion, & garlic, sauté for 3-5 minutes.
Next, add the broccoli and stir fry for two to three minutes.
Whisk the soy sauce, peanut butter, coconut milk, and Thai red curry paste in a small bowl. Then add to the tofu mixture and stir until combined.
Next, transfer the spaghetti noodles to the veggie mixture and stir to combine. Sprinkle the sesame seeds and stir them in as well.