Vegan Meal Prep: Zoodles in Delicious Peanut Sauce!

Описание: Vegan Meal Prep: Zoodles in Delicious Peanut Sauce is just like the dish from your favorite Chinese restaurant but with a fresher, lighter twist: no starchy pasta to slow you down! Instead, zucchini noodles are used to create a fresh and filling, decadent dish of peanutty deliciousness!

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RECIPE:

ZOODLES IN DELICIOUS PEANUT SAUCE:

SERVES 4-5*

INGREDIENTS:
5-6 C of zucchini noodles
1 medium red bell pepper (optional replacement or add-in veggies: blanched broccoli florets, sliced red onion, matchstick carrots, baby corn, bean sprouts)
2 blocks of extra firm tofu (14oz each) drained, pressed and cubed
1TBSP onion powder
1 TBSP garlic powder
oil spray for skillet

SAUCE INGREDIENTS:

1 C peanut butter
1/2 C low sodium soy sauce or tamari (gluten free)
1/2 C rice wine vinegar
1/2 C toasted sesame oil
1 TBSP grated ginger (frozen ginger grates more easily)
1/4 C brown sugar
1/2 large jalapeño (ribs and seeds removed) or 1/2 tsp red pepper flakes (more or less depending on taste)
1 clove garlic


GARNISH OPTIONS FOR PLATING:
chopped peanuts
chopped cilantro
chopped scallions
squeeze of lime
sesame seeds
red pepper flakes
sriracha drizzle

MAKING THE SAUCE:

Add all sauce ingredients to a high speed blender and blend until smooth.

Taste to see if you want to add more jalapeño or red pepper flake. The sauce should be thick and pourable. Set aside. Try not to eat it right now!!

PUTTING IT ALL TOGETHER:

Heat a large, oil-sprayed skillet to medium-high.

Dump in tofu cubes and start moving them around. Add the garlic and onion powder.

Keep gently tossing while they get golden brown. Use a large spatula for this. Lower the heat to medium-low once they start to brown. Cast iron gets and. stays very hot so do not walk away!

Once the tofu is golden, pour in half the peanut sauce and toss gently.

Add in the zucchini in handfuls. Keep tossing. Tongs work best for this. Be gentle. Don’t break up the tofu!

Add in red bell pepper (and/or other veggies) and keep tossing.
Add the rest of the sauce, toss and just let everything mix and heat. Don’t take too long because the moisture will start to come out of the veggies and thin out the sauce. 1-2 minutes max.

Plate and garnish.


TIPS AND IDEAS:

Use a regular jar of peanut butter, regular or natural. DO NOT use the fresh peanut butter you grind at the store!
This sauce is amazing over pasta and veggies.
*This dish would be great plated over a bed of brown rice or basmati rice. This way you won’t miss one drop of sauce! You can get more servings out of the recipes. Or more to freeze!
Serve hot or warm. If you refrigerate leftovers, bring up too room temperature and eat.
Freezes well. Thaw to room temperature and heat in a pot. Sauce will thin out a bit at this point.
It is very important not to overheat the skillet because the peanut sauce can seize and get very thick or too much liquid will release from the veggies and thin the sauce too much. If either of these things happen, no worries. It won’t look its best but still tastes amazing!
You can eliminate the jalapeño or red pepper flake if you don’t like spice. You can add finely chopped jalapeño and red pepper flake at plating on individual servings.

Enjoy!

LWRB