Description
Rice noodles and spiralized zucchini noodles swimming in a peanuty-tahini sauce and topped with golden-brown, caramelized and crunchy tofu! Garnish with peanuts, sesame seeds, green onions, and cilantro and get to eating! Great served warm or cold.
Ingredients
Scale
- 1/4 cup creamy peanut butter
- 1/4 cup tahini
- 1/4 cup sesame oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons sambal oelek
- 2 tablespoons granulated sugar
- 1 garlic clove, finely minced
- 1 tablespoon fresh ginger, grated or finely minced
- 12 ounces extra-firm tofu, cut into bite-sized cubes
- 2 zucchini, spiralized (about 14 to 16 ounces total)
- 4 ounces Pad Thai rice noodles
- Sesame seeds, for topping
- Thinly sliced green onions, for topping
- Coarsely chopped peanuts, for topping
- Fresh cilantro leaves
Instructions
- Combine the peanut butter, tahini, sesame oil, soy sauce, rice wine vinegar, sambal oelek, sugar, garlic, and ginger in the bowl of a food processor and process until smooth and combined.
- Place the rice noodles in a medium mixing bowl and cover with lukewarm water. Allow to soften for 15 to 20 minutes; once softened, drain and rinse in cold water.
- Press the excess moisture out of your tofu cubes and pat the outside dry. Heat a large skillet over medium-high heat. Add 1 to 2 teaspoons of peanut or vegetable oil and add the tofu. Sear on each side until lightly golden brown. Reduce the heat to medium and add about 1/2 cup of the sauce, stirring to coat the tofu. Cook for 2 to 3 minutes, stirring frequently, until the sauce becomes thick and coats the tofu. Remove from the skillet, including all of the browned bits in the skillet. Add the remaining sauce, the drained noodles and the zucchini noodles, tossing to coat. Heat over medium-low heat until the sauce and zucchini are warmed through. Add enough water to reach your desired consistency; start with 1/3 cup and continue working your way up until it’s saucy. Serve the noodles topped with the tofu, sesame seeds, green onions, chopped peanuts and cilantro.
Notes
Inspiration: Spicy Sesame Zoodles with Crispy Tofu on pinchofyum.com
- Category: Pasta & Noodles, Asian, Vegan