Serves: 4
Ready in: 30mins
Ingredients
1/2 cup smooth natural peanut butter
2 tbsp sesame oil
1/4 cup light low sodium soy sauce
1/4 cup rice wine vinegar
2 tbsp natural maple syrup
2-3 garlic cloves roughly chopped
1 knob of fresh ginger peeled and roughly chopped
1 tbsp olive oil
350gms firm Tofu, cut into small cubes
4 large zucchinis, spiralised
Sesame seeds and or shallots to garnish
Method
Step 1. Make the Sauce
In a food processor, add the peanut butter, sesame oil, soy sauce, rice vinegar, maple syrup, garlic and ginger a splash of water and blend until smooth. Set aside ¼ cup of sauce. The remainder sauce will be the dressing and can be divided up in mini sauce containers
Step 2. Cook the Tofu
Heat a drizzle of olive in a pan and add the tofu cubes. As soon as the tofu is a light golden brown add ¼ cup sauce to the pan and toss to cover. Cook on low heat, the sauce will start to evaporate and thicken, turning a golden brown, sticking to the pan and tofu. Continue to cook until golden brown in colour and crispy. While the tofu is cooking, spiralise zucchinis to make zoodles.
Step 3. Combine
Divide zoodles (uncooked spiralised zucchinis) and crispy tofu into containers and garnish with sesame seeds and or sliced shallots. Store sauce separately until ready to eat. You can either eat this dish cold like a salad or you can pour the sauce over the tofu and microwave – it gets a little watery when heated, but still stays crunchy and delicious.
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