Tofu, Veggie Noodles with Peanut Dressing
A nourishing low carb bowl of goodness! Pan fried chunks of tofu with a colourful selection of vegetables, courgette and carrot noodles tossed in a delicious peanut sauce. Swap the tofu for a can of...
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Cooking tools:
- Spiralizer
- Blender
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
- Fork
Ingredients
- 2 courgettes
- 2 carrots
- 2 spring onions
- 350g firm tofu
- 2tbsp cornflour
- 2tbsp olive oil
- 2 garlic cloves, crushed
- 1tsp grated ginger
- 1 red pepper, thinly sliced
- 200g shiitake mushrooms, sliced
- 200g sugar snap peas or mangetout
- 2tbsp tamari soy sauce
- to serve: coriander leaves, additional spring onions, chopped, roasted peanuts
- 60g peanut butter
- 2tbsp rice vinegar
- 2tbsp xylitol or maple syrup
- 2tbsp lime juice
- 1 garlic clove
- 1/2 tsp ginger
- black pepper
- 2tsp sesame oil
- 1-2tbsp water to blend
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christinebailey.co.uk