Spicy Sesame Zoodles with Crispy Tofu

Ingredients

Chili Sesame Sauce:

  • 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

Zoodles and Tofu

  • 12 ounces extra firm tofu
  • 4-6 zucchini
  • sesame seeds and scallions for topping

Instructions

  • Chili Sesame Sauce: 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.
  • 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.
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