Stir fry veggies: Heat olive oil in a large skillet or wok over medium high heat.Add in bell peppers, carrots, the white ends of the green onions and bean sprouts. Saute for 4-5 minutes or until tender and golden brown on the outside. Instructions. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
Instructions. Place dates in a bowl of warm water to soak for 10 minutes or until softened. Drain the water from the tofu and let it sit in paper towel for 10 to 15 minutes to get rid of excess moisture. Then cut into cubes. Drain and rinse dates from soaking water, squeezing any excess moisture from them.
In a separate bowl, whisk together the 1 cup of water with soy sauce, peanut butter, lemon or lime juice, sugar, and Sriracha. Drain the soaked noodles and add them to the veggie stir fry pan along with the peanut sauce. Allow to cook until the liquid is absorbed, about 5 minutes.

Instructions. To a small saucepan, add water, dulse, dried shiitake mushrooms, and sea salt. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes. Remove from heat and let cool slightly. Pour liquid through a fine mesh strainer into a bowl, pressing on the mushrooms and dulse with a spoon to squeeze out any remaining liquid.

Combine all the sauce ingredients in a blender and blend until smooth and creamy. Cut the tofu into 1-inch cubes and arrange them in a single layer on the prepared baking sheet. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables). Bake until golden, 15 to 20 minutes.

Heat sesame oil in a pot and add garlic, ginger and red curry paste. Cook for a couple of minutes to toast the spices. Add coconut milk and cook until the coconut milk is simmering and well blended with the spices. Add in chopped vegetables: sliced large brown mushrooms, broccoli florets, baby corn, sliced red bell pepper, yellow bell pepper sB8F9h.