Thai Peanut Curry Zoodles with Shrimp and Baked Tofu | Kidney-Friendly Recipes

Ingredients

• 14 ounces container firm or super firm tofu
• 1 tablespoon + 1 teaspoon olive oil, divided
• 2 tablespoons coconut aminos, divided
• 1 tablespoon corn starch
• 1 cup zucchini
• 1 tablespoon Thai red curry
• 1/2 cup coconut cream
• 1/4 cup peanut butter
• 1 tablespoon unpacked brown sugar
• 2 tablespoons apple cider vinegar
• 1/2 cup water
• 8-10 shrimp
• 1/2 of a lime
• 1/8 teaspoon pepper
• 2 garlic cloves
• 1/2 red bell pepper
• Cilantro to garnish, optional