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Thai Peanut Noodles with Baked Tofu


7 oz vermicelli (I would sub in rice noodles next time)
2 tsp peanut oil, divided
salt & pepper, to taste
1 package firm tofu, cubed
1 cup shelled frozen edamame
1 cup snap peas
1 cup asparagus, cut into bite-sized pieces
2 garlic cloves, minced
2 cup coleslaw mix, divided
1 egg
2 green onions, sliced + more to garnish
1/4 cup peanuts, chopped

1/4 cup rice vinegar
1/4 cup low sodium soy sauce
4 tsp granulated sugar
2 Tbsp natural peanut butter
2 Tbsp water
2 tsp chili garlic paste



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