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Michelle

Peanut Zoodle Bowls with Crispy Baked Tofu

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

Crispy Baked Tofu
  • 16 oz super firm tofu
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1/2 tbsp cornstarch
  • 1/2 tbsp peanut butter powder
Zoodle Salad
  • 2 cups spiralized zucchini
  • 2 cups spiralized carrots
  • 1 tbsp Nakano® Rice Wine Vinegar
  • 16 oz can chickpeas -rinsed and drained
  • green onion -sliced
  • 1/4 cup chopped peanuts
Peanut Sauce
  • 1 cup smooth peanut butter
  • juice of 2 limes
  • 2 tbsp Nakano® Rice Wine Vinegar
  • 2 tbsp water
  • 1 tbsp red chili paste
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar

Method
 

CRISPY BAKED TOFU
  1. For the baked tofu, start by slicing the tofu block into 1-inch cubes.
  2. Place the cubes on a clean tea towel and then cover with a second towel. Add a heavy pan or weight on top and allow to sit for 15 minutes in order to help press out as much moisture as possible.
  3. Preheat oven to 400º F and line a baking sheet with parchment paper.
  4. Put the pressed cubes into a large bowl and add the olive oil and soy sauce then mix to coat.
  5. Sprinkle the corn starch and peanut butter powder over the cubes and toss to coat.
  6. Transfer the coated cubes to the prepare pan and bake for 30 minutes, tossing halfway through the bake time.
SAUCE
  1. To create the peanut sauce, place all the ingredients in a microwave safe bowl and stir to combine.
  2. Microwave on high for 45 seconds and stir again.
  3. Microwave for another 30 seconds then whisk until creamy and smooth. Add additional water as needed to achieve desired consistency.
ASSEMBLY
  1. Toss the vegetables noodles with the Nakano Rice Wine Vinegar.
  2. Add the noodle to a bowl with the chickpeas.
  3. Add the crispy baked tofu and drizzle with the prepared peanut sauce.
  4. Garnish with chopped peanuts, sliced green onion and cilantro.
  5. Serve and enjoy!