INGREDIENTS
2 cups
Cabbage, purple
1 cup
Carrots
1
Cucumber, medium
1 cup
Edamame, frozen
1
Lime and fresh cilantro
1
block Tofu, extra firm
2 tbsp
Water or vegetable broth
1/4 cup
Peanut butter, creamy
1 1/2 tbsp
Soy sauce, reduced sodium
4 oz
Udon noodles, dry
1 tbsp
Sesame seeds
1 1/2 tbsp
Rice wine vinegar
2 tsp
Sesame oil