Peanut Zoodles with Crispy Maple Tofu
This easy dish is rich in peanutty flavor, veggies and protein from the crispy-amazing maple tofu.
Servings: 2 servings
Ingredients
- 6 cups zoodles (raw zucchini noodles - or another veggie noodle - or use rice, buckwheat or wheat noodles too!)
Simple Peanut Sauce: (double amounts if you like a lot of sauce, and some extra for tofu-dipping)
- ¼ cup peanut butter, softened
- ¼ cup warm water
- 1 tablespoon maple syrup
- 11/8 teaspoon cayenne (optional)
Crispy Maple Tofu:
- 1-3 teaspoon coconut oil, virgin (for pan) **the more oil you use, the crispier your tofu will turn out, edges will be more 'pan-fried'
- 2 cups firm tofu, cubed
- 1 ½ tablespoon maple syrup
- ⅛ teaspoon salt or a splash of tamari
- optional: pepper and/or smoky paprika
Instructions
- Whisk or blend the peanut sauce ingredients. You can slightly modify the amounts to tweak your sauce. For example, add a bit more water for a thinner sauce, add more peanut butter for a thicker sauce, add more maple for a sweeter sauce, etc. Then, in a large mixing bowl, toss the zoodles with the peanut sauce. Zoodle Prep Note: You can serve the noodles raw or you can lightly steam them. I like them served raw.
- For the tofu: Warm a skillet over high heat. Add the coconut oil and allow to melt and coat pan. "Dry" the tofu well by squeezing the cubes with a paper towel to remove excess moisture. Add the tofu to the pan. Cook 2-3 minutes then start flipping the tofu so all sides get bronzed a bit - the color will actually be slightly yellow at this point. Add the maple syrup and shake pan to distribute. Keep flipping the tofu, which will be quite caramelized and browned now. Add salt and spices. When edges start to crisp, turn off heat and set pan aside.
- Serve the peanutty noodles with the skillet tofu.