Vegetarian Pad Thai-Inspired Zoodles

Ingredients

• , ⅓ cup (75 mL) ,vegetable broth
• , 3 tbsp (45 mL) ,ketchup
• , 2 tbsp (30 mL) ,peanut butter
• , 2 tbsp (30 mL) ,lime juice
• , 2 tsp (10 mL) ,finely grated ginger
• , 1 tsp (5 mL) ,soy sauce
• , ,hot Chinese chili garlic sauce, to taste
• , 2 tsp (10 mL) ,cornstarch
• , 350 g ,block extra-firm tofu
• , ½ tsp (2 mL) ,hot pepper sauce
• 1, ,small zucchini
• , 2 tbsp (30 mL) ,oil, preferably peanut
• 1, ,shallot, thinly sliced
• 2, ,garlic cloves, minced
• , 3 cups (750 mL) ,thinly shredded Nappa cabbage
• 0.5, ,red pepper, thinly sliced
• , ½ cup (125 mL) ,coarsely grated carrot, about 1 small
• , ½ cup (125 mL) ,thinly sliced snow peas
• , ½ cup (125 mL) ,bean sprouts
• , 2 tbsp (30 mL) ,chopped peanuts