Thai Peanut Zucchini Noodles

A plant-based, flavor-packed and oil-free Thai Peanut dish made with zucchini noodles!

Course Main Course

Cuisine American, Asian

Diet Low Fat, Vegan, Vegetarian

Keyword Thai Peanut Sauce, Zucchini Noodles

Prep Time 20

Cook Time 20

Servings 3

Calories 301kcal

Equipment

Spiralizer

Ingredients

1 clove garlic
2 tsp ginger minced
4 Tbsp peanut butter creamy
1 lime juiced or ~2 Tbsp lime juice
2 Tbsp tamari or soy sauce
1/4 - 1/2 tsp red pepper flakes depending on preference
14 oz. package extra firm tofu
4-6 zucchinis spiralized
~1 cup shredded or thinly sliced carrots
1 pepper, thinly sliced any color
1/4 cup green onions diced
1 large handful cilantro chopped
We have also added spiralized yellow squash, red onion, mushrooms, sprinkled peanuts on top... add anything that would be good with a peanut sauce!

Instructions

Add garlic, ginger, peanut butter, lime juice, tamari (or soy sauce), and red pepper flakes to a food processor and process until smooth.
Add to a nonstick skillet the zucchini, carrots, peppers, and any other veggies you would like to include on medium-high heat. Cook the veggies until most of the water has evaporated (5 to 10 minutes), while stirring often.
While the veggies are cooking, cut the tofu into 1/2-1" cubes.
Tip: A great way to give tofu a crispy texture is to toss it in ~1 Tbsp cornstarch prior to sautéing it.
Heat a nonstick on medium-high heat. Make sure the skillet is hot before you add the tofu. Sauté the tofu until it is crispy (about 10 minutes).
Mix the peanut sauce into the cooked vegetables.
Place in a bowl and top with tofu, green onions, cilantro, peanuts.

Notes

4-6 zucchinis seem like a lot, but due to their high water content, they cook down quite a bit. I recommend spiralizing at least 1.5 zucchinis per serving.