The flavor combinations in this dish show up frequently in my dinners. I love peanut butter all ways, but it's especially delicious when its used to make a marinade. I decided to use tofu in this situation, but you can easily use chicken, shrimp, or steak.
In the past I would make this dish with soba or rice noodles, but after receiving a spiralizer for Christmas, I decided to sub out the easy-to-overeat noodles with some nutrient dense zucchini noodles, or "zoodles." If you don't have a spiralizer you can get the same result by using a vegetable peeler and peeling the zucchini length wise. It might take a little longer, but it will still be delicious!
To Make the Zoodles
- 2 zucchinis, spiralized or peeled length wise
- dash of salt
- 1/2 cup cilantro, chopped
- 2 limes, zested and juiced
In a medium pan (with no oil) place spiralized zucchini and salt, toss until the zucchini let's off water and water evaporates. The zoodles should be tender, but not mooshy. Remove and place in a large bowl. Toss with cilantro and lime zest and juice.
To Make the Spicy Peanut Sauce
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes (more if you prefer spicy)
- 1 tbsp sesame seeds (optional)
Whisk together all ingredients in a small bowl until smooth.
To make the Tofu
- 1 block extra firm tofu, sliced width wise (about 1/2 inch)
- 1/2 cup roasted peanuts, crushed
- Spicy peanut sauce (above)
Preheat oven to 375 F. Take 10 paper towels and stack them. Lay out the tofu pieces in one layer on top of the towels, and then top with 10 more paper towels. Place a heavy book or pan on top of them to dry out the pieces.
On a parchment lined and sprayed baking sheet, lay the tofu flat, in one layer. Brush with spicy peanut sauce and bake for 15-25 minutes, until tofu is slightly browned. Layer on top of zoodles and top with peanuts. Enjoy!