I hope you’ll enjoy making (and consuming) these delicious noodles as much as I did! The dish is relatively easy to make and it can be done in under 30 minutes – prep included.
For those who prefer graphical presentation, I’ve created this nice infographic. Below the infographic, you can find the textual version of the recipe (it’s printable!).
If you like the recipe, please share it with your friends and family!
So, let’s learn how to make peanut zucchini noodles with tofu in style ;).
|Name:||Peanut Zucchini Noodles With Tofu|
|Time Frame:||30 minutes|
|Prep Time:||20 minutes|
|Cook Time:||10 minutes|
|Calories:||350 per serving|
Here’s the ingredient list for a family serving size.
Also, in order to make everything easier for you, we’ve listed both Imperial & Metric measurement systems for the individual ingredients.
HOW TO MAKE THE NOODLES:
- Cut tofu into small cubes and arrange on a cutting board.
- Place paper towels over the tofu and top with a heavy dish (this eliminates any excess liquid). Let stand for about 20 minutes.
- Prepare vegetables and set aside.
- In a small bowl, add peanut butter, apple cider vinegar, sesame oil, lime juice, garlic, and coconut aminos and whisk together until smooth.
- In a wok or large skillet, heat 1 1/2 teaspoons of canola oil over medium-high.
- Add tofu and cook for about a minute and a half each side.
- Remove from wok and set aside. Then heat remaining oil, along with ginger, onion, mushrooms, and peppers. Stir-fry for two minutes and add tofu back in with snow peas and jalapeno.
- Remove from heat and transfer to a large mixing bowl. Toss zucchini (you don’t have to cook this) with tofu mixture and add sauce. Combine thoroughly and stir in sesame seeds.
- Divide into four portions and serve.
If you can’t find coconut aminos, soy sauce or tamari will taste just as good.
Additionally, if you don’t have a spiralizer, a vegetable peeler can be used in its place.
Keep in mind, going the analog route may cost you some time.