Zucchini Noodles with Spicy Peanut Sauce + Tofu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Press the tofu for 10–15 minutes to remove excess moisture, then cut into 1-inch cubes.

Step 2

In a bowl, toss tofu with soy sauce, sesame oil, and cornstarch.

Step 3

Pan-fry in a nonstick skillet over medium heat for 8–10 minutes, turning to brown all sides. Remove and set aside.

Step 4

In a small bowl, whisk together all sauce ingredients until smooth, thinning with water as needed to reach pourable consistency.

Step 5

Spiralize zucchini and lightly pat dry with paper towels to remove excess moisture.

Step 6

In the same pan used for tofu (optional: add a drizzle of oil), quickly sauté bell pepper and carrots for 2–3 minutes until just softened.

Step 7

Add zucchini noodles and cook 1–2 minutes more—just enough to warm but not make them soggy.