zucchini noodle peanut bowl.

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Still working on using up the last of the zucchini from my garden. Ive been just kind of on the fence with zucchini noodles but this dish FOR SURE sold me! I think anything coated in a peanut sauce is the way to go! I recently got an air fryer too, so Ive been experimenting with that a bit. Pretty awesome that I was able to make this tofu in about 1o minutes! This dish also made me realize that I need to have peanut sauce on hand ALL the time. good stuff for sure!

Tofu
1 package tofu – water pressed out
3 T soy sauce
2 tspns maple syrup
1 tspn seasame oil

Sauce
2 cloves garlic
1/2 cup water
1/4 cup smooth peanut butter
1 tspn S&B oriental curry powder
1 T rice vinegar
1 T soy sauce
1 T agave nectar

Noodles
Zucchini
salt

Extra: cilantro, peanuts, siracha

Prepare your tofu: if you have time, cut into cubes and marinate your tofu for a few hours to overnight. I cooked mine in the airfryer at 350 degrees for 10 minutes. Alternately you can bake in oven at 400 for 20 minutes, flip and cook 10 min more.

Prepare your sauce: In a small saucepan, Saute garlic in oil for about 30 seconds. Add water and deglaze pan, then add rest of ingredients and stir. Let cook, stirring every so often for about 5 minutes until thick. Taste for seasonings.

Use a spiralizer to make zuchinni noodles. sprinkle with a little salt.

Put noodles in a dish, top with tofu and peanut sauce. Top with cilantro and chopped peanuts if you’d like. Squirt some siracha on there too! why not?

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