Peanut Tofu with Zucchini Noodles
Ingredients
- 3 scallions
- 2 cm ginger
- 1 clove garlic
- 2 tablespoons soya sauce
- 1 tablespoon mirin
- 2 tablespoons sesame oil
- 1.5 heaped tablespoons peanut butter
- 0.5 tablespoon sriracha
- 2 teaspoons apple cider vinegar
- 2 lime leaves
- 6-7 coriander stems
- 5-6 Thai basil leaves
- 1 teaspoon peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon salt
- 1/2 cup water
Tofu
- 1 block firm tofu, pressed and chopped
- 2 tablespoons cornflour
- salt and pepper to season
- oil for shallow frying
Zucchini noodles
- 2 spiralized zucchini
- 1/2 cup water (optional)
- salt to taste
Preparation
Dust tofu with cornflour seasoned with salt and pepper. Shallow fry in a skillet with oil until crispy. Remove from skillet and set aside.
Make sauce by blending together all the listed ingredients.
Add half of the spiralized zucchini to the same skillet. Pour the sauce over the zucchini and add the fried tofu. Cook until the sauce reduces. Optionally, add 1/2 cup water if you prefer soupy noodles.
Turn off the heat and mix in the remaining spiralized zucchini. Season to taste.
