INGREDIENTS
3/4 cup
smooth peanut butter
1 cup
water
2 tbsp
soy sauce
1 tbsp
agave syrup
2 cloves
garlic
1 tsp
rice vinegar
1/2
lemon, juice
200 g
rice noodles
200 g
firm tofu
1 tbsp
vegetable oil
salt
black pepper
1
spring onion
1 cup
purple cabbage
1
carrot
1 tbsp
chopped parsley
2
tbps peanuts
1/2
lemon, juice