Spicy Peanut Noodles with Roasted Broccoli & Tofu

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a bowl, toss the broccoli florets and cubed tofu with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.

Roast for 20-25 minutes, or until the broccoli is tender-crisp and the tofu is golden brown, flipping halfway through.

While the broccoli and tofu are roasting, cook the spaghetti noodles according to package directions. Drain and set aside.

In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, minced garlic, and minced ginger.

If the sauce is too thick, add water, one tablespoon at a time, until it reaches your desired consistency.

Add the cooked noodles to the bowl with the peanut sauce and toss to coat evenly.

Add the roasted broccoli and tofu to the noodle mixture and toss gently to combine.

Serve immediately, garnished with sesame seeds and chopped green onions.