Spicy Peanut Noodles with Tofu for Summer Meals | Heather Carey

Ingredients

• 4 cloves garlic, pressed
• 2-inch knob of ginger, peeled and grated
• 4 tablespoons peanut butter
• 2 tablespoons apple cider vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablepoon sriarcha sauce (more or less, depending on how spicy you want it)
• 2 teaspoons dark sesame oil
• 1 tablespoon real maple syrup
• 1 14-ounce package extra firm tofu, drained well and dried with paper towels
• 4 large zucchini
• 2 medium yellow squash
• 2 medium carrots
• 1 bunch scallions
• 1 small bunch fresh basil
• 1/2 cup dry roasted, unsalted peanuts
• 1 tablespoon organic canola oil