Peanut Tofu with Zucchini Noodles
Ingredients
Sauce
- Scallions: 3
- Ginger: 2 CM
- Garlic: 1 clove
- Soya sauce: 2 T
- Mirin: 1T
- Sesame oil: 2 T
- Peanut butter: 1 1/2 heaped T
- Sriracha: 1/2 T
- Apple cider vinegar: 2 t
- Lime leaves: 2
- Coriander stems: 6-7
- Thai basil: 5-6 leaves
- Peppercorns: 1 t
- Coriander seeds: 1 t
- Salt: 1 t
- Water: 1/2 C
Tofu
- Tofu: 1 block firm tofu, pressed and chopped
- Cornflour: 2 T
- Salt and pepper to season
- Oil for shallow frying
Zucchini noodles
- Zucchini: 2 spiralised
- Water: 1/2 C (optional)
- Salt: to taste
Preparation
Dust tofu with cornflour seasoned with salt and pepper. Shallow fry in a skillet with oil till crispy. Pick out of skillet and keep aside
Make sauce by blending together all the listed ingredients
Add 1/2 a spiralized zucchini into the same skillet. Pour sauce over zucchini and add fried tofu. Cook till sauce reduces. You can add additional 1/2 C water if you want your noodles soupy
Turn off the heat and mix in the remaining spiralised zucchini. Season as desired
