Peanut Tofu with Zucchini Noodles

PREP AHEAD: Chop ingredients: carrots, cabbage, peppers, zucchini, garlic, scallions, cilantro MAKE AHEAD: tofu steaks, make peanut sauce       Notes Recipe for Tofu: Spicy Tofu Steaks April Portion Alert 1 serving = 1.5 - 2 cups

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Step 1

Heat 2 tablespoons of sesame oil and garlic in a large skillet over medium heat. Add the carrots, cabbage, and bell pepper and sauté until tender, for 5 minutes. Make the sauce at the same time.

Step 2

Add the zucchini noodles and tofu to the skillet and sauté until the tofu is warmed through, about 3 minutes. Turn off the stove and remove the skillet from the heat and set aside.

Step 3

In a small saucepan, whisk together the peanut butter, maple syrup, tamari, sesame oil, rice vinegar, ginger, and hot sauce over low heat until the peanut butter is melted. Once the sauce is heated through, pour over the tofu and vegetables.

Step 4

Toss everything until combined and transfer to a serving dish. Top with the cilantro, peanuts, sesame seeds, and scallion and serve immediately. Store the leftovers in the refrigerator for up to 3 days.