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Peanut tofu with zucchini noodles

by @the_clumsy_vegan
πŸ’š What would you do with the sauce after?

Recipe:
Ingredients:
For sauce
Scallions: 3
Ginger: 2 CM
Garlic: 1 clove
Soya sauce: 2 T
Mirin: 1T
Sesame oil: 2 T
Peanut butter: 1 Β½ heaped T
Sriracha: Β½ T
Apple cider vinegar: 2 t
Lime leaves: 2
Coriander stems: 6-7
Thai basil: 5-6 leaves
Peppercorns: 1 t
Coriander seeds: 1 t
Salt: 1 t
Water: Β½ C
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For tofu:
Tofu: 1 block firm tofu, pressed and chopped
Cornflour: 2 T
Salt and pepper to season
Oil for shallow frying
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Zucchini : 2 spiralised
Water: 1/2 C (optional)
Salt to taste
Method:
-Dust tofu with cornflour seasoned with salt and pepper. Shallow fry in a skillet with oil till crispy. Pick out of skillet and keep aside
-Make sauce by blending together all the listed ingredients
– Add Β½ a spiralized zucchini into the same skillet.. Pour sauce over zucchini and add fried tofu. Cook till sauce reduces. You can add additional 1/2 C water if you want your noodles soupy
– Turn off the heat and mix in the remaining spiralised zucchini. Season as desired
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