Vegan Pad Thai

Ingredients for 4 servings:

• 250 g mie noodles
• 1 zucchini
• 2 carrots
• 1 bell pepper
• ½ bunch of spring onions
• 4 garlic cloves
• 1 small broccoli
• 200g tofu
• 1 handful of cashews
• 60 g peanut butter
• 60 ml coconut milk
• 60 ml soy sauce
• 2 tbsp agave syrup
• some lime juice
• Oil for frying
• 1 handful of sesame seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the mie noodles according to the instructions. Blanch the broccoli florets. Use a spiralizer to slice the zucchini and carrots. Dice the vegetables and tofu into bite-sized pieces. Mix a sauce from peanut butter, coconut milk, soy sauce, agave syrup, and lime juice. This is easier if you heat the ingredients briefly in a pot. Fry the tofu in oil in a wok. Add the zucchini and carrots and fry briefly. Then add the remaining vegetables and the cashews. Pour the sauce over the top and sprinkle with sesame seeds.