Sauteed carrots, snow peas, broccoli and tofu over organic udon noodles with coconut curry peanut sauce. I've learned that my preferred homemade peanut sauce includes curry powder, [lite] coconut milk and paprika (and fresh lime juice, ginger - which I will press next time instead of chop, cayenne, habanero hot sauce if desired, soy sauce, agave nectar and hot water).
I'm not interested in using these Trader Joe's noodles again, they're too thin, but they serve a purpose for now. The tofu was pre-marinaded in sesame oil, agave and soy sauce. I have leftovers for tommorow's work lunch.
I tried the raab raw, and I didn't see it going with the sauce. If all goes as planned (on my mental to-make list), the raab will be an Italian-style side dish tommorow night.