I LOVE peanut sauce. One of my favorite dishes is spring rolls with peanut sauce. I’ve made dishes with peanut sauce over soba noodles, but I wanted to see how it would taste with spiralized zucchini “noodles.” After trying, I was even more glad that I got a vegetable spiraler (Thanks, sister!) It’s flavorful and refreshing. The tofu gives it something meaty, while the broccoli adds more freshness, variety, and a little crunch.
One important note about cooking with zucchini noodles: Unlike grain noodle, which absorb water, these tend to release water as they cook. I make the sauce a little thicker than usual to offset the extra liquid. Feel free to adjust the ingredients to your taste.
12-16 oz firm or extra firm tofu, cut into 1 inch cubes
1 large bunch broccoli, cut into small florets
1/2 cup peanut
4 zucchini, spiraled into noodles
2 Tbsp sesame or canola oil
1/2 cup peanut butter
2 Tbsp grated ginger
1/4 cup coconut milk
2 tsp red curry paste or curry powder
2 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp cayenne pepper ( optional)
3 Tbsp brown sugar
1. On low heat, stir together all sauce Ingredients, except coconut milk. When the ingredients are completely mixed and warm, slowly add the coconut milk. Sauce should be thick. Set aside.
2. In a wok or skillet, heat oil at a medium heat and add tofu. Cook until browned.
3. Add broccoli until it is bright green and warmed.
4. Turn heat down to low and add zucchini noodles.
5. Add sauce and stir together gently.