You will be delighted to add this vegetable-forward recipe to your menu rotation (make it tonight for a Meatless Monday). Crispy tofu and zucchini noodles covered in a creamy, spicy peanut sauce will surely please the entire family. Don’t be discouraged by the lengthy list of ingredients. You likely have most of these in your refrigerator or pantry and you can always add or subtract ingredients if needed. This recipe is very forgiving and it comes together quickly.
Crispy Tofu with Spicy Peanut Sauce over Zucchini Noodles
Ingredients
1/4 cup cornstarch
1 package extra-firm tofu, drained, dried (press between paper towels) and cut into 1-in cubes
2 tablespoons canola oil (divided)
1 onion, chopped
2 cloves garlic, minced
Peanut Sauce
juice of 1 lime (about 1/4 cup)
3 tablespoons peanut butter
3 tablespoons low-sodium soy sauce
1 tablespoon ketchup
1 tablespoon chili sauce (Sriracha)
1 teaspoon fish sauce (or Worcestershire sauce)
2 teaspoons brown sugar
1 teaspoon fresh ginger, minced
Vegetables
4 cups spiralized zucchini, (about 2 medium)
1 cup carrots, cut into matchsticks
1/2 cup red bell peppers, chopped
Garnishes
4 scallions, chopped
1/4 cup peanuts, chopped
4 lime wedges
Directions
Combine cornstarch and tofu in a bowl and toss to coat. Heat 1 tablespoon oil in a non-stick pan over medium heat. Add tofu and cook until browned and crispy on all sides (about 10 minutes). Remove from pan and set aside. Add remaining oil to pan then add onion and garlic, cooking until translucent, 4-5 minutes. While onion is cooking, combine lime juice and the next 7 ingredients in a bowl (peanut butter through ginger), whisk until combined. When onions are cooked, add zucchini, carrots and red pepper, just until warmed, 2-3 minutes. Transfer zucchini mixture to a large bowl. Add tofu and peanut sauce. Toss until combined. Top with chopped peanuts and scallions. Serve with lime wedges.
Note: For a quicker sauce, use Trader Joe’s Spicy Peanut Vinaigrette. Use 1/2 cup vinaigrette and add 2 tablespoons of peanut butter, 1 tablespoon low sodium soy sauce and a dash of hot sauce. Whisk until smooth. You can also mix and match the vegetables in this dish. I’ve used broccoli, cabbage and cauliflower.
judymatusky.com
Nice recipe