Spicy Sesame-Peanut Noodles with Zucchini and Crispy Tofu

YOU GUYS. This is so good, it’s 100% vegan, completely filling and so craveable.  This will even convert tofu haters because the tofu is cooked with some of the peanut sauce and gets caramelized and crispy.

Did I mention this is also gluten-free?  The recipe calls for rice noodles (like these ones) and spiralized zucchini to up the healthy factor (and give you a reason to break out that spiralizer you bought and probably never used).  You can cook the zucchini noodles by sautéing for a minute or not…I like mine a little soft, so I sauté with some of the peanut sauce for a minute until they’re barely tender, but still have some shape and texture.  This peanut sauce is made with a little tahini to give a toasty sesame flavor in addition to the traditional peanut butter.  I think it adds a little more complexity to the sauce, and I love to include tahini wherever I can in cooking.  Here’s my favorite brand!

Peanut sauce is life, right?  I don’t know how many combinations of peanut sauce v. something else I’ve made in my life, but it’s a real problem. I usually eat it with a spoon directly from the bowl for awhile, until whatever I’m making is done.  Anyone feel me on this?

I used to risk unpredictable but inevitable digestive issues by going to certain shall-remain-unnamed Mongolian BBQ places, piling unknown still-frozen meats into my bowl and spooning embarrassing amounts of peanut sauce on top.  Digestive issues aside, all of this was really just a vehicle for me to consume copious amounts of peanut sauce.  Oh, and even though my cooking and food quality game has significantly improved, I will totally still eat at these questionable restaurants.

There’s also a whole world of tofu haters out there, whom I’m convinced have just never had it prepared right.  Tofu is packed with protein and is a completely blank slate for cooks-you can marinate it, fry it, season it and sauce it and it will take on any flavor/texture. This version gives you crispy exteriors with soft, almost cheese-like interiors, all fried up with peanut sauce that gets golden, crispy and crunchy on the outside.

Seriously, if you think you hate tofu, I implore you to try it this way!

This recipe comes from Pinch of Yum, and Lindsay is (positively) notorious for no-fuss, amazingly-delicious vegetarian (or vegan) recipes that are easy to prepare and likely made with ingredients you already have in your pantry.

This is delicious served warm and cold-making it the perfect-for-leftovers, make-a-big-batch meal for Sunday meal prep.  Go all in on this, friends, and don’t share with anyone!

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