Asian-Inspired Tofu with Veggies and Peanut Sauce
This tasty one-bowl meal is a go-to favorite. Be sure to make extra so you can enjoy the leftovers for lunch!
1 block extra firm tofu
3 tablespoons tamari
1 teaspoon garlic chili sauce
1 teaspoon toasted sesame oil or olive oil
1 tablespoon maple syrup or honey
For the Salad
2-3 zucchini, spiralized
1 red bell pepper, sliced very thin
2 carrots, julienned
2-3 large handfuls arugula
1/4 pound whole wheat thin spaghetti
1-2 tablespoons olive oil
1/3 cup chopped fresh cilantro
1/2 cup creamy peanut butter
2-3 tablespoon tamari (depending on saltiness of your peanut butter)
1 tablespoon maple syrup1 teaspoon chili garlic sauce
2-3 tablespoons lime juice
1/4 cup water for thinning if necessary
Start by squeezing the water out of the block of tofu. The more water you squeeze out the better the tofu will absorb the marinade. Wrap the block with a clean dish towel then place a heavy object (such as a big can of crushed tomatoes) on top for at least 30 minutes.
This next step is optional but the zucchini noodles will be much less watery if you dry them out first. Never salt the zoodles before or during cooking as this will make them even more watery and mushy. Place the zoodles in a single layer on several dry cloths or paper towels then cover again with cloth or towel. Then put a cookie sheet on top and weigh it down with some heavy books or whatever you have. Let sit for at least 30 minutes. Repeat if necessary.
Prepare the peanut sauce by combining all ingredients in a high-speed blender. Set aside
Prepare the marinade. When tofu is ready cut the block into 1/2 inch squares then put in a shallow bowl and cover with marinade. Let sit for 10 minutes or longer. Preheat the oven to 375.
Cook the pasta aldente. Drain, add a little olive oil and set aside.
Line a baking sheet with parchment paper. Arrange the tofu in a single layer and cook for 20-25 minutes or until golden. Remove from oven.
Heat a tablespoon of olive oil in a non-stick skillet. Sautè the zoodles for about 3 minutes making sure they're still crunchy. Remove and add to a large, shallow salad bowl.
Add the pasta to the bowl and toss to combine. Season lightly with sea salt and freshly ground pepper. Add the red peppers and carrots. Then top with the tofu. Sprinkle with chopped cilantro.
Serve with peanut sauce on the side. It's best to add the peanut sauce to individual bowls so the salad doesn't get soggy.