Peanut Miso Sauce:
2 tablespoons toasted sesame oil
2 tablespoons coconut aminos
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 tablespoons chickpea miso (or white miso)
¼ cup Justin’s Honey Peanut butter
2 tablespoons avocado oil, divided
1 block tofu, cut into 2-inch cubes
2 cups sweet potato or squash noodles
6 ounces baby bok choy
½ cup snow peas
1 cup shredded purple cabbage
½ cup shitake mushrooms
4 green onions, sliced
Garnish: chopped peanuts, sesame seeds
To make the sauce, combine all ingredients in a small food processor or blender cup. Blend until smooth and creamy.
In a large wok or saute pan, heat one tablespoon of the oil. Add the tofu and sear until golden on all sides. Remove tofu from pan and set aside in a small bowl. Heat remaining tablespoon of oil in the pan and add the sweet potato or squash noodles. Cook 2-3 minutes, tossing halfway through. Add the rest of the veggies to the wok and cook 5 minutes more. Stir in half of the peanut-miso sauce, add the tofu back into the pan, and continue to cook 2-3 minutes.
Divide stir fry amongst 4 bowls and garnish with peanuts, sesame seeds and an extra drizzle of sauce, as desired.