who doesn’t love a good stir-fry? here’s my revised take on an easy, simple stir-fry using zucchini noodles (love my spiralizer!) instead of flat rice noodles – since the peanut sauce is gluten-free, that means this stir-fry is as well! next time i’m going to make my own peanut sauce, so i’ll share the recipe with you guys when that happens…
what you’ll need:
- 2 large zucchini (green squash)
- yellow onion
- red bell pepper
- peanut sauce (i wasn’t very adventurous, so i used the organic peanut sauce from whole foods)
- peanuts, crushed
- extra-firm tofu
- sesame ginger marinade
how to make it:
- thinly slice yellow onion and bell pepper and sauté over low heat in 2-3 tablespoons of peanut sauce, adding extra sauce as necessary
- using your spiralizer or julienne cutter, make fresh zucchini noodles (“zoodles”) and set aside
- remove tofu from packaging and press out extra liquid; slice tofu into thin, rectangular pieces
- saute tofu in separate skillet over low-medium heat in sesame ginger marinade, flipping occasionally until golden brown
- add zucchini noodles to onion and bell pepper mix, sautéing on slightly higher heat for 2-3 minutes, stirring as necessary
- serve tofu over warm zucchini noodles, and top with crushed peanuts!
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