Rainbow bowls with Crispy Tofu and Satay sauce…another Summer Favourite

Ingredients

• 1/3 cup Peanut butter, organic if possible (Smooth is preferable)
• 1 tbsp Tamari (Gluten free Soy Sauce)
• 1 tbsp Rice syrup or maple syrup
• 2 tbsp Lime or lemon juice
• 1 clove Garlic (Crushed or chopped)
• 1 tsp Fresh ginger (Grated or thinly sliced)
• 1 tbsp Apple cider vinegar
• 2 tbsp Water
• 1 medium Carrot (Peeled into long strips)
• 1/2 medium Capsicum (thinly sliced)
• 5 Snow peas (sliced lengthwise)
• 1/4 cup fresh coriander leaves (stems removed)
• 1 medium Cucumber, Lebanese (Sliced into half moons)
• 1 cup Red Cabbage (Shredded or thinly sliced)
• 2 Radishes (Thinly sliced)
• 2 Shallots/Spring onions (Thinly sliced)
• 1/2 Soba noodles (Dried )
• 2 tbsp crushed peanuts (For serving, optional)
• 1 packet Firm Tofu (Organic if possible)
• 1 tbsp Rice syrup
• 1 tbsp coconut oil
• 1 tbsp Black sesame seeds (Optional)