Ingredients
-
1/3 cup
hoisin sauce
-
1/3 cup
lime juice
-
1/3 cup
natural
peanut butter
-
1 tbsp
sriracha
, (optional)
-
210-g pkg
smoked
tofu
-
3 tsp
canola oil
, divided
-
4
garlic cloves
, minced
-
1 tbsp
minced
ginger
-
2 340-g pkgs
spiralized
zucchini noodles
-
2 cups
matchstick
carrots
-
2 cups
bean sprouts
-
1/2 cup
chopped
cilantro
-
1/4 cup
roasted
peanuts
, chopped (optional)
-
1/2 cup
Thai basil leaves
, (optional)
Instructions
- Whisk hoisin sauce with lime juice, peanut butter and sriracha (if desired) in a medium bowl. Set aside. Pat tofu dry with paper towels, then cut crosswise into 1/4-in.-thin slices. Heat a very large frying pan or grill pan over medium. Add 2 tsp oil, then tofu. Cook until golden, 2 to 3 min per side. Transfer to a plate.
- Add remaining 1 tsp oil to a pan, then garlic and ginger. Stir for 30 sec. Add zucchini noodles and carrots. Cook, stirring, until vegetables are just tender, 2 to 3 min. Stir in reserved sauce to coat vegetables. Divide among plates. Top with tofu, bean sprouts, cilantro and peanuts, if using. Squeeze more lime juice overtop, if desired, and finish with Thai basil leaves.
Kitchen tip
If you own a spiralizer, make your own zucchini noodles using two large zucchinis.
Nutrition (per serving)
- Calories
- 341,
- Protein
- 18 g,
- Carbohydrates
- 27 g,
- Fat
- 20 g,
- Fibre
- 6 g,
- Sodium
- 529 mg.
Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.
