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Tofu Satay with Crispy Vermicelli Noodles

kept bylaerkin

Takes 24 hours


16 ounces (1 pkg) Extra Firm Regular (Chinese Style) tofu, frozen, thawed, pressed dry & cubed
1 red bell pepper, chopped into chunks
1 red, white, or yellow onion, cut into wedges
1 RECIPE Satay Marinade (below)
1/4 cup fresh or frozen lemongrass, chopped
1/4 cup red onion, chopped
3 garlic cloves, crushed
1/2 tsp. cayenne pepper (or to taste)
2 tbsp. freshly ground coriander
1/2 tsp. turmeric
1 small chunk of fresh ginger, minced
1 RECIPE Peanut Sauce (below)
12 ounce can of coconut milk
2 ounces of red Thai curry paste (or other curry paste that is to your liking)
3/4 cups Earth BalanceĀ® Natural Peanut Butter (creamy)
2 tsp. salt (or to taste)
3/4 cup granulated unbleached sugar or other sweetener of choice (decrease amount to 1/2 c if using liquid sweeteners)
2 tbsp. Apple Cider Vinegar or White Vinegar
1/2 cup water
1 package bean threads/ glass noodles/cellophane noodles/Chinese Vermicelli noodles
2 tbsp. Earth BalanceĀ® Coconut Spread, melted



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