This creamy peanut tofu is full of flavor, protein packed and sugar free.
Servings:
Ingredients
For sauce
- 3 Scallions
- 2 cm Ginger
- 1 clove Garlic
- 2 T soy sauce
- 1 T Mirin
- 2 T Sesame oil
- 1 ½ T Peanut butter
- ½ T sriracha sauce
- 2 t Apple cider vinegar
- 2 Lime leaves
- 6-7 Coriander stems
- 5-6 Thai basil
- 1 t Peppercorns
- 1 t Coriander seeds
- 1 t Salt
- ½ C Water
For tofu:
- 1 block firm tofu pressed and chopped
- 2 T corn flour
- Salt and pepper to season
- Oil for shallow frying
For zucchini:
- 2 Zucchini spiralised
- 1/2 C Water optional
- Salt to taste
Instructions
- Dust tofu with cornflour seasoned with salt and pepper. Shallow fry in a skillet with oil till crispy. Pick out of skillet and keep aside.
- Make sauce by blending together all the listed ingredients.
- Add ½ a spiralized zucchini into the same skillet. Pour sauce over zucchini and add fried tofu. Cook till sauce reduces. You can add additional 1/2 C water if you want your noodles soupy.
- Turn off the heat and mix in the remaining spiralised zucchini. Season as desired.
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