Ingredients:
1 Package tofu
2 Medium zucchinis
1 Red bell pepper
2 tbsp. Sunflower oil (or canola oil)
1 tbsp. Sesame seeds (optional)
Wrap the tofu in paper towels. Place the tofu between two plates with a heavy object on top of the plate to squeeze the juice out of the tofu for 8 hours. After this process, cut the tofu into 8 steaks. Heat up 2 tbsp of sunflower oil and pan fry the tofu for 10 minutes. Remove the tofu from the heat and let it cool. Use a zoodler machine to make your zucchini noodles. Cut the red bell pepper into thin slices. Combine the zucchini noodles, red pepper, and cooled tofu in a bowl. Use my peanut sauce recipe for the dressing. Add the sauce to the mixture. Sprinkle sesame seeds on top of the dish for garnish (optional).
Peanut Sauce
Ingredients:
3 tbsp. Toasted sesame oil
3 tbsp. Peanut butter
3 tbsp. Maple syrup
3 tbsp. Liquid aminos (or soy sauce, tamari)
1 tbsp. Rice wine vinegar
1 tbsp. Lime juice
1 tbsp. Sriracha
1/2 tsp. Red pepper flakes
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
Combine all of the ingredients in a blender. Blend for 2 minutes or until the mixture is smooth.
Serving Size: 4
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