Crispy Peanut Tofu with Zucchini and Carrot Noodles

Crispy Peanut Tofu

with Zucchini and Carrot Noodles

GET RECIPES DELIVERED
dinner

Zucchini + noodles = zoodles. Combining two words to make one has never been so delicious. Zoodles aren’t only a creative way to get more vegetables into your diet, but they’re also a hearty, tasty match for our peanut sauce. An added bonus is that the entire meal comes together in one skillet.

Summer Recipes Spring Recipes High-Protein Gluten-Free Tofu Squash Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
740
FAT
52g
CARBOHYDRATES
43g
PROTEIN
39g

MAIN INGREDIENTS

  1. 1 package Wildwood® organic sprouted tofu
  2. 2 cloves garlic
  3. Fresh ginger
  4. ¼ cup peanut butter
  5. 3 tbsp tamari
  6. 1 tbsp coconut sugar
  7. 2 tbsp sesame oil
  8. 2 tbsp chili garlic sauce
  9. 2 zucchini
  10. 1 carrot
  11. Fresh cilantro
  12. 1 lime
  13. ½ cup coconut chips
  14. 1 tbsp vegetable oil
  15. Salt*
  16. *Not included
Allergens: coconut, peanuts, soy

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the tofu
Drain the tofu and pat dry with paper towels. Cut the tofu into 1 inch cubes.
2
Mix the peanut sauce
Peel and mince or grate 2 cloves garlic with a microplane. Peel and mince or grate 1 tsp ginger. In a medium bowl, whisk together the garlic, ginger, peanut butter, tamari, coconut sugar, sesame oil, as much of the chili garlic sauce as you’d like, and 3 tbsp warm water.
3
Make the zoodles
Trim the zucchinis and slice into thin planks lengthwise, about ¼ inch thick. Stack and cut into thin strips to make zoodles. Peel the carrot and then continue to peel lengthwise to create noodles with your peeler. Chop the cilantro.
4
Crisp the tofu
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook until crispy in places, about 3 to 5 minutes. Add half of the peanut sauce and cook until sticky and browned in places, about 1 minute. Transfer the crispy peanut tofu to a plate.
5
Add the finishing touches
Return the skillet to medium heat and add the vegetable noodles. Add the remaining peanut sauce and gently toss. Reduce heat to medium and cook until noodles are heated through, about 3 to 5 minutes. Halve the lime and add the juice from half the lime to the skillet. Season the noodles with salt. Cut the remaining lime half into wedges.
6
Serve
Divide the vegetable noodles between bowls and top with crispy peanut tofu. Sprinkle with the chopped cilantro and coconut chips. Serve with any remaining chili garlic sauce and lime wedges.