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Peanut Tofu with Zucchini Noodles - Good Old Vegan

Peanut Tofu with Zucchini Noodles

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

Peanut Tofu with Zucchini Noodles

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

Course Dinner

Cuisine Indian-Inspired

Keyword Recipe, Tofu, Vegan, Zucchini

Total Time 40

Servings

Author Ankita

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.