Asian-ish Veggies with Almond Sauce

This recipe is incredibly easy to make, and incredibly healthy for you.

2 heads baby bok choy
1 head broccoli
1/2 bag baby carrots
1 pkg sliced shiitake mushrooms
1 cup chopped red cabbage
1/2 red bell pepper
1/2 pgk firm tofu, cut into 1/2" cubes
2 tsp vegetable oil
2 tsp sesame oil
1 pkg soba noodles

Sauce:
1 can light coconut milk
3 heaping tbsp almond butter
2 tbsp tamari or soy sauce, plus more to taste
1/2 tsp cayenne pepper

Wash and chop all veggies to bite size.

First, prepare soba noodles according to package directions. To make sauce, combine all ingredients in a saucepan over med. heat, and stir frequently to prevent sticking. Play with the ratio of soy sauce and cayenne to suit your taste. Once combined, turn heat to low, just enough to keep warm.

In a very large saucepan or deep frying pan, saute the tofu in a little veggie oil, and add some sesame oil for flavor. Maybe dash a few drops of hot sauce over the tofu (I find tofu pretty flavorless). When tofu is getting slightly golden, slide into a bowl and set aside. In same saucepan, pour a little water, maybe 1/4 cup, and then toss the remaining veggies in. Turn flame to high, and steam/saute until tender-crisp.

Serve in a bowl, with noodles at bottom, then veggies, then ladle sauce over everything. Yum!