Yield: 5 cups
Serving size: 1¼ cups (4 servings)
Ingredients
For Stir Fry
- 2 Tbsp sesame oil, divided
- 14 oz organic extra firm tofu, drained and sliced into cubes
- 2 teaspoons minced garlic
- 1 cup green onions, sliced thin
- 1 cup sliced mushrooms
- 1 cup green or red cabbage, sliced thin
- 3 large zucchini, spiralized into noodles (approximately 5 cups)
- 1 Tbsp sesame seeds
- Optional toppings: cilantro, peanuts
For Peanut Sauce
- ½ cup creamy natural (no-sugar-added) peanut butter
- ¼ cup soy sauce (can also use lite version)
- 2 Tbsp sesame oil
- 2 Tbsp cider vinegar (can use rice vinegar if not so strict with carbs)
- 1-3 tsp sugar-free maple syrup (adjust based on desired sweetness)
- 2 tsp fresh ginger, minced or ¼ tsp powdered ginger
- 1 tsp chili or Sriracha sauce (or to taste)
Instructions
For Stir Fry
- Heat 1 Tbsp sesame oil on a non-stick large skillet.
- Add the tofu cubes and continue to cook on medium-low for 4 to 5 minutes.
- Flip over the cubes and cook for an additional 4-5 minutes or until both sides are light golden in color. Transfer the tofu to a bowl or plate and set aside.
- Heat the balance of sesame oil in the skillet and add the garlic, onions, mushrooms, and cabbage, stirring frequently and cooking for 4 to 5 minutes or until slightly tender.
- Add the zucchini noodles and continue to cook for 2 to 3 minutes, followed by the tofu and the sesame seeds and gently stir to incorporate into vegetable mixture.
- Remove skillet from burner and set aside.
For Peanut Sauce
Note: can make sauce ahead of time and microwave when ready to eat.
- In a small saucepan, whisk together all the sauce ingredients and heat on medium-low heat, stirring frequently until peanut butter melts and all ingredients are fully blended together.
- Pour peanut sauce over tofu and vegetable mixture in the skillet and toss all together to combine.
- Serve directly from skillet and add desired toppings.