Seared Tofu with Peanut Sauce and “Zoodles”

Published on August 11, 2015 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • 4 servings

Photography by Baila Gluck

 

Crisp zucchini noodles are easy to make with a spiralizer and a great way of adding vegetables into your diet.  Be sure to use a good peanut butter for the sauce (not sugar-laden) – it’s a perfect flavor booster for the tofu.

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Ingredients

  • 1 tbsp. peanut oil
  • 1 tbsp. sesame oil
  • 7 oz. (½ pkg.) extra firm tofu, cubed
  • 3 small zucchini, spiralized into noodles
  • 1 recipe Peanut Sauce (recipe below)
  • 1 scallion, thinly sliced
  • 1/3 cup chopped toasted peanuts
  • Chopped cilantro, for garnish

  • Peanut Sauce
  • 1/3-½ cup good peanut butter
  • ½ cup boiling water
  • 2 tbsp. soy sauce
  • 1½ tbsp. sugar
  • 2 large garlic cloves, crushed
  • ½-1 tsp. sriracha (hot red pepper) sauce
  • 1 tsp. cider vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Heat oils in medium skillet over medium-high heat until oil shimmers. 
  2. Add cubed tofu; cook, stirring occasionally, until lightly browned – about 4-5 minutes. 
  3. Using slotted spoon, transfer tofu to a plate lined with paper towels to drain. 
  4. Set aside.
  5. Prepare <strong>Peanut Sauce</strong> (directions below).
  6. To assemble dish, place zucchini noodles in a large bowl.  Top with seared tofu and drizzle with peanut sauce.  Garnish with scallions, chopped peanuts and cilantro.  Serve warm or room temperature.
  7. <strong>Peanut Sauce</strong> <ol> <li>Combine peanut butter with boiling water in a large bowl and mix until dissolved.</li> <li>Add remaining ingredients and whisk until completely blended. </li> <li>Season to taste.</li> </ol>
  • Servings : 4
  • Recipe Type :
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