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. Squash takes the place of noodles in these bowls, so you'll need a hefty amount for each serving. The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.
1/4 cup cornstarch
1 (12-oz.) pkg. extra-firm water-packed tofu, drained, patted dry, and cut into 1-in. cubes
1 1/2 tablespoons canola oil
1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons lower-sodium soy sauce
1 tablespoon unsalted ketchup
1 tablespoon Sriracha chili sauce
1 tablespoon water
2 teaspoons light brown sugar
1 teaspoon grated peeled fresh ginger
2 (16-oz.) pkg. spiralized zucchini or yellow squash and zucchini (about 4 cups total)
3 cups fresh mung bean sprouts (about 5 oz.)
1 cup matchstick-cut carrots
1/2 cup chopped fresh cilantro, divided
1/4 cup unsalted peanuts, finely chopped and divided
1/4 cup chopped fresh mint
4 scallions, cut into 1-in. pieces
4 lime wedges
Added sugars 3g
Calcium 15% DV
Potassium 30% DV
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, 1/4 cup cilantro, 2 tablespoons peanuts, and mint in a large bowl. Add tofu and peanut butter mixture to bowl; toss. Sprinkle with remaining 1/4 cup cilantro, remaining 2 tablespoons peanuts, and scallions. Serve with lime wedges.
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