Cut the tofu into rectangular squares. Mix the coco amino, miso paste, sriracha, rice vinegar, sesame oil, hot water and peanut butter and spread it on the tofu. Bake at 400 degrees for 28 minutes. After 14 minutes flip it and add the remaining marinade sauce. Bake for another 14 minutes.

Place the noodles in a bowl with warm-temperature water to soak them for about 40 minutes. It is optional to add some oil so they don’t stick together.

Cut the carrot, bell pepper, kale, and broccolini into slices or cubes.

After cutting the veggies, it was when I had to flip the tofu.

Cut the onion into cubes and garlic into a minced size.

In a wok or big pot/pan on medium heat, add the sesame oil and sauté the onion until translucent. Add the garlic and sauté for 2 minutes. Throw in the carrot and bell pepper to cook for 5 minutes or until softened. Turn off the heat and set it aside.

In a small pot on medium heat, add the coconut amino, peanut butter, sriracha, coconut sugar, and rice vinegar. Mix the arrowroot and water in a small bowl before adding it to the pot. This will take about 3-4 minutes to mix and thicken.

When the alarm is on for 40 minutes for the noodles, it should have softened up and is not stiff.

On medium heat, in the wok throw in the kale, broccolini, tofu, noodles, and sauce. Mix until everything is coated. I let it sit for another 10-15 minutes because the noodles weren’t cooked yet. I added 2 tbsp. Of ware.

Serve with green onions on top for garnish or more sriracha. Enjoy!