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Amazingly Delicious Zucchini Noodles

Hey everyone, want to hear some great news? zucchini noodles (also referred to as zoodles on the interweb and other places that cool people hang out) don't have to suck.

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Servings: 4

Prep Time: 00:20

Cook Time: 00:15

Main Ingredients

2 tbsp sesame oil

1 - 2 tsp chopped garlic

4 large carrots, grated

1 red bell pepper, sliced (you can use whatever colour sweet pepper you want)

3 - 4 medium zucchini, spiralized into noodles

1 16- ounce block extra firm tofu

Peanut Sauce

1/2 cup creamy all-natural peanut butter (or other nut butter)

1/3 cup maple syrup

1/3 cup reduced sodium soy sauce

2 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp fresh ginger, minced

1 - 2 tsp sriracha or chile sauce (optional)

optional toppings:

1 handful of cilantro

1/2 cup cashews, crushed (i put whole cashews in a zip lock bag and step on them)

3 green onions, chopped

Preparation

1Heat sesame oil and garlic in a large skillet over medium heat.

2Add carrots, red pepper, and tofu. Cook for about 3 minutes until the vegetables are slightly tender. Add zucchini noodles to skillet and stir-fry for about 3 minutes. The zucchini noodles should be a little softer but make sure not to make them mushy.

3Turn stove off and set skillet aside. If skillet isn't big enough, you can do this step in more than one batch.

4To make the sauce mix all sauce ingredients in small pot over low heat. Whisk constantly until peanut butter (or nut butter of choice) has melted and everything is combined. If you're a spicy fan use 2 teaspoons (or more) of Sriracha (or chili sauce) if not use 1 teaspoon or omit it entirely.

5Once sauce is heated through, pour over tofu/vegetable mix and toss to combine.

6Sprinkle with toppings of choice and serve immediately.

Additional Notes

Leftovers keep well in the refrigerator for a few days but if they are pre-dressed they will be a bit on the soggy side. I enjoyed it served cold for lunch the next day.

Reviews: 0

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