🌱Last nights dinner was SO on point. Spicy peanut butter

🌱Last nights dinner was SO on point. Spicy peanut butter noodles, roasted tofu, fried eggplant, brocollini and shiitake mushrooms. WHO IS HERE FOR THIS?!🥢 1️⃣PRESS tofu for 2 hours. Cut in rectangles. Preheat oven to 400, drizzle tofu with olive oil sprinkle with salt and cracked pepper. Roast for 20 min, turn and bake 10 more minutes. 2️⃣Boil water and salt water. Blanche broccolini for 3 minutes, set aside. 3️⃣Mince 1 clove garlic, heat 2 tbsp olive oil and sauté sliced shiitakes. Toss blanched broccolini in with mushrooms and toss to combine. Set aside. 4️⃣ In same pot, heat 1/4 cup olive oil. Toss prepared eggplant into oil frying in batches. 5️⃣SAUCE> 4 tbsp Pb, Juice of 1/2 lime, 1tbsp fresh ginger, 1 Clove garlic, 1tbsp tamari, 1 tbsp sesame oil, 1tsp sriracha. Toss cooked noodles in sauce. Sprinkle with green onion & peanuts. . #bestofvegan #veganbowl #veganbowls #eatmoreplants #glutenfree #veganrecipes #vegan #veganfoodshare #glutenfreeeats #foodphotographer #eatcaptureshare #veganeats #veganrecipeshare #veganbombs #thefeedfeedvegan