Peanut Tofu With Zucchini Noodles Recipes
CRISPY SESAME TOFU WITH ZUCCHINI NOODLE (VEGETARIAN MEAL PREP)
Crispy sesame tofu with zucchini noodles is the perfect healthy, vegetarian meal prep that is low carb, vegan and gluten free too. These meal prep lunches are served with crispy sesame tofu on a bed of zucchini noodles and a delicious peanut sauce to go with!
Provided by Richa
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a blender or add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside 1/4 cup sauce and divide the rest in the mini sauce containers. You might be left with a little extra sauce which you can reserve for later - it works really well as a salad dressing!
- Heat oil in a pan and add the tofu. As soon as the tofu is a very light brown, add 1/4 cup sauce to the pan and toss the tofu in it. Cook everything on low heat. In some time, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and tofu. Things will become crispy and you finally you'll be left with crispy browned bits of tofu in the pan.
- To assemble the meal prep containers, divide zucchini noodles in the containers. Divide the tofu amongst the containers and place the mini sauce containers on one side. Place the lid and refrigerate for up to 5 days.
Nutrition Facts : Calories 397 kcal, Sugar 10 g, Sodium 971 mg, Fat 31 g, SaturatedFat 5 g, Carbohydrate 16 g, Fiber 3 g, Protein 18 g, ServingSize 1 serving
PEANUT TOFU WITH ZUCCHINI NOODLES
This creamy peanut tofu is full of flavor, protein packed and sugar free.
Provided by Ankita
Categories Dinner
Time 40m
Number Of Ingredients 23
Steps:
- 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.
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- Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.
- 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 1/2 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.
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