In a small bowl, mix together the peanut butter, tamari, mirin, lime juice, Coconut Palm Sugar, ginger and chili flakes to form a sauce. Set aside momentarily.

In a wok or large frying pan, warm the grapeseed oil over high heat. Once hot, add the broccoli rabe and tofu, and sauté, stirring constantly for 3 minutes. Stir in the garlic and ginger, and sauté for 1 minute. Add the kelp noodles and the prepared sauce, stirring to coat the noodles and vegetables with the sauce, and cook for 2-3 minutes longer to heat through, stirring constantly. Remove from heat and stir in the Hemp Seeds. Transfer to serving plates and enjoy.

Makes 4 servings

Submitted by Julie Morris