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Zoodles with Tofu and Peanut Sauce

Zoodles with Tofu and Peanut Sauce

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Course: zoodles
Cuisine: Americana
Keyword: easy peanut sauce, easy tofu, easy zoodles, simple peanut sauce, tofu zoodles, vegan peanut sauce, vegan zoodles, vegetarian zoodles, zoodles, zucchini noodles
Prep Time: 15 minutes
Cook Time: 3 minutes
Servings: 2
Calories:
Author: Ginger Hultin

Ingredients

  • 1 14- ounce package firm tofu (drained, pressed, and cubed into 1 inch squares)
  • 1 Tablespoon coconut oil, divided
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon Siriacha sauce
  • 2 large zucchini with ends removed (or 4 small) to create 2 cups of zoodles

Peanut Sauce

  • 1 garlic clove, minced
  • 1/2 cup creamy peanut butter
  • 1.5 tablespoons reduced-sodium soy sauce
  • 1 fresh lime, juiced (about 1 tablespoon)
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup water (divided) *to thin sauce

Instructions

  • Preheat oven to 350 degrees F. Grease a square glass baking pan with a 1/2 tablespoon of 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 'sauce' ingredients (garlic through red pepper flakes) into a blender or food processor and pulsing until smooth, adding in water as needed to create a thinner consistency that you could pour over your dish.
  • 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 0.5 tablespoons) and all zoodles. Cover and cook over medium heat, stirring occasionally about 2-3 minutes or until slightly softened. Don't overcook or they'll become mushy.
  • Divide zoodles into two bowls, Add tofu and drizzle with peanut sauce and serve hot.
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