Trying to get my boys to eat zucchini noodles can be a challenge at times. I get it, we all love pasta WAY MORE, but I’m learning with some Asian inspired dishes I really like the freshness zucchini adds. They gobbled this recipe up and it comes together quick and easy in 20 minutes. I paired it with some grilled chicken, mostly because I’m still working on getting them to eat tofu! Most of the time I will spiralize my own zucchini, but I’m excited that grocery stores carry them already done for quick and easy cooking!
Zucchini Noodles With Spicy Peanut Sauce
(Adapted from Cooking Light)
1/4 cup cornstarch
1 (12-oz.) pkg. extra-firm water-packed tofu, drained, patted dry, and cut into 1-in. cubes
1 1/2 tablespoons canola oil
1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons lower-sodium soy sauce
1 tablespoon unsalted ketchup
1 tablespoon Sriracha chili sauce
1 tablespoon water
2 teaspoons light brown sugar
1 teaspoon grated peeled fresh ginger
2 (16-oz.) pkg. spiralized zucchini or yellow squash and zucchini (about 4 cups total)
3 cups fresh mung bean sprouts (about 5 oz.)
1 cup matchstick-cut carrots
1/2 cup chopped fresh cilantro, divided
1/4 cup unsalted peanuts, finely chopped and divided
1/4 cup chopped fresh mint
4 scallions, cut into 1-in. pieces 4 lime wedges
Place cornstarch in a shallow dish. Add tofu; toss to coat, shaking off excess. Heat oil in a large nonstick skillet over medium. Add tofu to pan; cook 8 to 10 minutes or until tofu is brown and crisp, stirring occasionally.
Combine lime juice and the next 7 ingredients (through ginger) in a bowl, stirring with a whisk. Combine spiralized squash, sprouts, carrots, 1/4 cup cilantro, 2 tablespoons peanuts, and mint in a large bowl. Add tofu and peanut butter mixture to bowl; toss. Sprinkle with remaining 1/4 cup cilantro, remaining 2 tablespoons peanuts, and scallions. Serve with lime wedges.
