Spicy Sesame Zoodles with Crispy Tofu

• Vegan
• Gluten free

• Produce

  • 1 clove Garlic
  • 1 knob Ginger, fresh
  • 1 Sesame seeds and scallions
  • 4 Zucchini

• Refrigerated

  • 12 oz Tofu, extra firm

• Condiments

  • 1/2 cup Peanut butter
  • 1/3 cup Soy sauce, light low sodium

• Baking & Spices

  • 2 tbsp Chili paste
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Rice vinegar
  • 1/3 cup Sesame oil

Found on pinchofyum.com

Description

Ingredients

• ½ cup peanut butter
• ⅓ cup sesame oil
• ⅓ cup light low sodium soy sauce
• ¼ cup rice vinegar
• 2 tablespoons chili paste (like sambal oelek)
• 2 tablespoons sugar
• 1 clove garlic, minced
• 1 knob of fresh ginger, peeled and grated
• 12 ounces extra firm tofu
• 4-6 zucchini
• sesame seeds and scallions for topping

Directions

• Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If youre going to have this cold, refrigerate your sauce for a while.
• Tofu:Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add about ½ cup sauce and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom - after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
• All Together: Spiralize your zucchini and toss with about ¼ cup sauce per serving. Top with tofu, sesame seeds, and scallions. Serve immediately.