On this final day of National Nutrition Month 2017, I wanted to remind you that March is also peanut month AND noodle month. Sounds like a great combo to me and I’ve been looking for a killer peanut sauce recipe. Enter Epicurious inspiration for a simple way to make my Tofu Zoodle Stir-Fry with Peanut Sauce creation just in time to celebrate two very important foods this March.
If you read peanut sauce recipes, often you’ll find recipes with fish sauce (not a bad thing, I just don’t cook with it) or many complicated ingredients. I needed one I can make with on-hand recipes that’s easy and delicious. I adapted this five-ingredient sauce and it turned out so well using my blender – you could whip this up in a matter of minutes.Tofu Zoodle Stir-Fry with Peanut Sauce #NationalPeanutMonth #NationalNoodleMonth #NationalNutritionMonth Click To Tweet
I developed this recipe to be made with ZOODLES! My Paderno spiralizer is one of my favorite kitchen gadgets and it can create noodles out of zucchini quickly and without a mess. You can make this entire recipe in three pieces while parts of it are cooking for maximum efficiency. Prep the tofu then stick it in the oven while you make the sauce and spiralize your zucchini noodles. When you’re done with those two tasks, the tofu is ready and dinner is ready to go.
I hope you enjoy this Tofu Zoodle Stir-Fry with Peanut Sauce and make it one of your go-to busy-evening creations.
- 1 14-ounce package firm tofu, drained, pressed, and cubed
- 1 Tablespoon coconut oil, divided
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon Siriacha sauce
- 1 1-inch piece ginger (I use mine frozen; no need to peel)
- 1 garlic clove
- 3/4 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 fresh lime, juiced (about 1 tablespoon)
- 1 teaspoon light brown sugar
- 1/2 teaspoons crushed red pepper flakes
- 2 large zucchini (or 4 small) with ends removed
- Preheat oven to 350 degrees. Grease a square glass baking pan with 1/2 the coconut oil and add tofu cubes. Drizzle with soy sauce and Siriacha. Bake in oven for 30 minutes. While the tofu is baking, make the peanut sauce by adding all ingredients (garlic through red pepper flakes) into a blender or food processor and pulsing until smooth. Spiralize unpeeled zucchini and set aside in a bowl, pressing gently with paper towels to remove excess moisture. In a large pot or sauce pan, heat the remaining coconut (about 1.5 teaspoons) and all zoodles. Cover and cook over medium heat, stirring occasionally about 3 minutes or until softened. Add peanut sauce and fold to incorporate. Add tofu and stir lightly to combine. Serve garnished with sesame seeds, crushed peanuts or chopped cilantro.