Spicy Sesame Peanut Noodles With Zucchini And Crispy Tofu Recipes

CRISPY SESAME TOFU WITH ZUCCHINI NOODLE (VEGETARIAN MEAL PREP)

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.

5-INGREDIENT ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE RECIPE BY TASTY

Steps:

• In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
• Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
• Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
• Divide the noodles between serving bowls. Garnish with the dark scallion parts.
• Enjoy!

SPICY PEANUT NOODLES

Steps:

• Cook the noodles according to the package instructions.
• Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
• Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

SPICY SESAME-PEANUT NOODLES WITH ZUCCHINI AND CRISPY TOFU

Steps:

• Combine the peanut butter, tahini, sesame oil, soy sauce, rice wine vinegar, sambal oelek, sugar, garlic, and ginger in the bowl of a food processor and process until smooth and combined.
• Place the rice noodles in a medium mixing bowl and cover with lukewarm water. Allow to soften for 15 to 20 minutes; once softened, drain and rinse in cold water.
• Press the excess moisture out of your tofu cubes and pat the outside dry. Heat a large skillet over medium-high heat. Add 1 to 2 teaspoons of peanut or vegetable oil and add the tofu. Sear on each side until lightly golden brown. Reduce the heat to medium and add about 1/2 cup of the sauce, stirring to coat the tofu. Cook for 2 to 3 minutes, stirring frequently, until the sauce becomes thick and coats the tofu. Remove from the skillet, including all of the browned bits in the skillet. Add the remaining sauce, the drained noodles and the zucchini noodles, tossing to coat. Heat over medium-low heat until the sauce and zucchini are warmed through. Add enough water to reach your desired consistency; start with 1/3 cup and continue working your way up until it's saucy. Serve the noodles topped with the tofu, sesame seeds, green onions, chopped peanuts and cilantro.

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS

Steps:

• In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
• Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
• Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
• While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
• Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.