Crispy Sesame Tofu with Zucchini Noodle (Vegetarian Meal Prep)

By harvard88

Ingredients

• Sesame Peanut Sauce
• 1 /2 cup peanut butter
• 2 tablespoons Sesame Oil
• 1/4 cup light low sodium Soy Sauce
• 1/4 cup Rice Vinegar
• 1 teaspoon Chilli Flakes
• 2 tablespoons Maple Syrup (or Honey)
• 2-3 Garlic Cloves, roughly chopped
• 1 knob of fresh Ginger, peeled and roughly chopped
• 1 /4 cup light low sodium Soy Sauce
• 1 /4 cup Rice Vinegar
• 2 -3 Garlic Cloves, roughly chopped
• 1 tablespoon Oil
• 12 oz/350 gms firm Tofu, cut into small pieces
• Zucchinis, spiralized
• Sesame Seeds and Green Onions for topping

Details

Adapted from myfoodstory.com

Preparation

Step 1

Instructions

Make the Sauce: In a blender or food processor, add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside 1/4 cup sauce and divide the rest in the mini sauce containers. You might be left with a little extra sauce which you can reserve for later – it works really well as a salad dressing!

Cook the crispy tofu: Heat oil in a pan and add the tofu. As soon as the tofu is a very light brown, add 1/4 cup sauce to the pan and toss the tofu in it. Cook everything on low heat. In some time, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and tofu. Things will become crispy and you finally you’ll be left with crispy browned bits of tofu in the pan.

Assemble: To assemble the meal prep containers, divide zucchini noodles in the containers. Divide the tofu amongst the containers and place the mini sauce containers on one side. Place the lid and refrigerate for up to 5 days.