Zucchini noodles with spicy peanut sauce recipe

Ingredients

• 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

1. 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.
2. 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.