Precut produce helps this staff favorite come together in a flash. Spiralized zucchini and summer squash are in the prepared produce section of many supermarkets; you can also spiralize your own or make ribbons with a vegetable peeler.
- Yield: 4 Servings
- ¼ cup cornstarch
- 1 (12-oz) pkg extra-firm water-packed tofu, drained, patted dry, and cut into 1-in cubes
- 1½ Tbsp canola oil
- ¼ cup fresh lime juice
- 3 Tbsp creamy peanut butter
- 3 Tbsp lower-sodium soy sauce
- 1 Tbsp unsalted ketchup
- 1 Tbsp Sriracha chili sauce
- 1 Tbsp water
- 2 tsp light brown sugar
- 1 tsp grated peeled fresh ginger
- 2 (16-oz) pkg spiralized zucchini or yellow squash and zucchini
- 3 cups fresh mung bean sprouts (about 5 oz)
- 1 cup matchstick-cut carrots
- ½ cup chopped fresh cilantro, divided
- ¼ cup unsalted peanuts, finely chopped and divided
- ¼ cup chopped fresh mint
- 4 scallions, cut into 1-in. pieces
- 4 lime wedges
How to Make It
- 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 next 7 ingredients (through ginger) in a bowl, stirring with a whisk. Combine spiralized squash, sprouts, carrots, ¼ cup cilantro, 2 tablespoons peanuts, and mint in a large bowl. Add tofu and peanut butter mixture to bowl; toss. Sprinkle with remaining ¼ cup cilantro, remaining 2 tablespoons peanuts, and scallions. Serve with lime wedges.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.