Peanut Zoodles with Crispy Tofu

Zucchini noodles, also known as Zoodles, are the perfect gluten-free alternative for pasta.

Tips for avoiding watery zoodles:

1. Cook zoodles over medium-high heat to encourage evaporation and reduce the chance of water remaining.

2. Do not cover the zucchini during cooking.

3. Do not add salt to the pan.

4. Don’t overcook the zoodles, usually this takes just 2 or 3 minutes.

5. Drain the cooked noodles before serving.

Preparation time 20 min
Cooking time 35 min\

Ingredients (2 servings)

Baked Tofu

• 1 block Tofu
• 1 tbsp Grapeseed oil
• 1 tbsp Cornstarch

Peanut Butter Sauce

• 1 tbsp Sesame oil
• 2 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Maple syrup
• 10 g Ginger root, raw
• 1 clove Garlic, raw
• 2 tsp Sriracha hot chili sauce
• 4 tbsp Peanut butter

Zoodles

• 3 medium Zucchini, raw

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Instructions

1. Press tofu
   Press the tofu using a heavy object or tofu press for 20 - 30 minutes to get rid of the excess moisture. Don’t skip this step, this is the key to a delicious and crispy tofu!
2. Prepare the Sauce
   In a food processor combine all sauce ingredients. Blend until the mixture is smooth and creamy.
3. Bake tofu
   Preheat the oven to 200C (400F) and line a large baking sheet with parchment paper. Once the tofu has been drained, cut the block into bite-sized cubes. In a large bowl, toss tofu with oil and cornstarch, until well coated. Arrange the tofu cubes in an even layer and bake for 25 minutes, tossing halfway. Brush tofu cubes with Peanut Butter Sauce and bake for another 8 minutes.
4. Spirallize zucchini
   Using your preferred method, spiralize the zucchini and sauté over medium heat for 2 to 3 minutes. Drain the cooked zucchini noodles to get rid of excess moisture.
5. Divide zoodles between serving bowls, toss with the remaining peanut butter sauce and top with crispy tofu. Enjoy!

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Nutrition

One serving contains 609 calories, 34 grams of protein, 42 grams of fat, and 34 grams of carbohydrates.

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