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 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 Peanut Sauce (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. Peanut Sauce
    1. Combine peanut butter with boiling water in a large bowl and mix until dissolved.
    2. Add remaining ingredients and whisk until completely blended. 
    3. Season to taste.
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