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Peanut Tofu with Zucchini Noodles

Peanut Tofu with Zucchini Noodles

This creamy peanut tofu is full of flavor, protein packed and sugar free.

Peanut Tofu with Zucchini Noodles

Peanut Tofu with Zucchini Noodles

This creamy peanut tofu is full of flavor, protein packed and sugar free.
5 from 2 votes
Total Time: 40 mins
Course: Dinner
Cuisine: Indian-Inspired
Keyword: Recipe, Tofu, Vegan, Zucchini
Author: Ankita
Servings: 3

Ingredients

For sauce

  • 3 Scallions
  • 2 cm Ginger
  • 1 clove Garlic
  • 2 T Soya sauce
  • 1 T Mirin
  • 2 T Sesame oil
  • 1 ½ T Peanut butter
  • ½ T Sriracha
  • 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 Cornflour
  • 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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Make sure to check out Ankita’s Instagram for more tasty recipes!

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