This is a slightly modified version of a super-healthy recipe I found on a fascinating and beautifully photographed blog called Scaling Back. Check it out here.
NOTE: This recipe requires a special tool called a spiralizer.
Ingredients:
1 lb. Chinese tofu (Tofu has a more desirable texture if it has been frozen for 24 hours, then thawed. Plan ahead.)
soy sauce (or shoyu or tamari), to taste (If you need to avoid gluten, check ingredients. Not all of these are gluten-free..)
2 T. canola oil
1 c. frozen mukimame (shelled edamame)
3 T. peanut butter
2 T. lime juice
2 t. sesame oil
2 cloves garlic, peeled and minced
2 t. garlic chili paste
2 medium zucchini
1/2 c. shredded carrot (I buy the kind that is already shredded. So convenient!)
1/2 avocado, peeled and cubed
1/2 c. chopped fresh parsley
1/4 c. chopped cashews (roasted but not salted)
1 T. toasted sesame seeds
Method:
Squeeze as much water out of the tofu as possible. Cut the tofu into 1/2-inch cubes. In a large non-stick skillet, cook the tofu over medium-high heat until water is no longer sizzling out of the tofu. Drizzle the tofu with soy sauce, to taste. Drizzle tofu with the canola oil. Toss the tofu to coat in oil, and cook until browned on one side. Toss again, and cook until browned on another side. Remove from heat.
Cook the mukimame according to package directions.
Whisk the peanut butter, lime juice, 1 T. water, sesame oil, minced garlic, and chili paste in a small bowl to create the dressing. Add water judiciously, if needed to thin the dressing.
Using a spiralizer, spiralize the zucchini on the most narrow setting so that it is about the diameter of spaghetti noodles. Toss the zucchini, carrot, avocado, and parsley together with the dressing to coat. Toss in the tofu and mukimame. Top with cashews and sesame seeds, and serve immediately.
Serves 3 as a main dish.
1 lb. Chinese tofu (Tofu has a more desirable texture if it has been frozen for 24 hours, then thawed. Plan ahead.)
soy sauce (or shoyu or tamari), to taste (If you need to avoid gluten, check ingredients. Not all of these are gluten-free..)
2 T. canola oil
1 c. frozen mukimame (shelled edamame)
3 T. peanut butter
2 T. lime juice
2 t. sesame oil
2 cloves garlic, peeled and minced
2 t. garlic chili paste
2 medium zucchini
1/2 c. shredded carrot (I buy the kind that is already shredded. So convenient!)
1/2 avocado, peeled and cubed
1/2 c. chopped fresh parsley
1/4 c. chopped cashews (roasted but not salted)
1 T. toasted sesame seeds
Method:
Squeeze as much water out of the tofu as possible. Cut the tofu into 1/2-inch cubes. In a large non-stick skillet, cook the tofu over medium-high heat until water is no longer sizzling out of the tofu. Drizzle the tofu with soy sauce, to taste. Drizzle tofu with the canola oil. Toss the tofu to coat in oil, and cook until browned on one side. Toss again, and cook until browned on another side. Remove from heat.
Cook the mukimame according to package directions.
Whisk the peanut butter, lime juice, 1 T. water, sesame oil, minced garlic, and chili paste in a small bowl to create the dressing. Add water judiciously, if needed to thin the dressing.
Using a spiralizer, spiralize the zucchini on the most narrow setting so that it is about the diameter of spaghetti noodles. Toss the zucchini, carrot, avocado, and parsley together with the dressing to coat. Toss in the tofu and mukimame. Top with cashews and sesame seeds, and serve immediately.
Serves 3 as a main dish.
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