Our recipe of the week: Zucchini Noodles with Spicy Peanut Sauce

Martine Berger

CSMS Magazine

This week, we propose something very classy in the American gastronomy. It is Zucchini Noodles with Spicy Peanut Sauce. The recipe is as follow:

Active: 15 min. Total: 20 min.

¼ cup cornstarch

1 (12-oz.) pkg. extra-firm water-packed tofu, drained, patted dry, and cut into 1-in. cubes

11/2 Tbsp. canola oil

¼ cup fresh lime juice

3 Tbsp. creamy peanut butter

3 Tbsp. lower-sodium soy sauce

1 Tbsp. unsalted water ketchup

1 Tbsp. Sriracha chili sauce

1 Tbsp. water

2 tsp. light brown sugar

1 tsp. grated peeled fresh ginger

2 (16oz.) pkg. spiralized zucchini or yellow squash and zucchini (about 4 cups total)

3 cups fresh mung bean sprouts (about 5oz.)

1 cup matchstick-cut carrots

½ cup chopped fresh cilantro divided

¼ cup unsalted peanuts, finely chopped and divided

¼ cup chopped fresh mint

4 scallions, cut into 1-in. pieces

4 lime wedges

Instructions

1. 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.
2. Combing lime juice and next 7 ingredients (through ginger) in a bowl, stirring with a whisk. Combine spiralized squash, sprouts carrots, ¼ cup of cilantro, 2 tablespoons peanuts and mint in a large bowl. Add tofu and peanut butter mixture to bowl; toss. Sprinkle with remaining ¼ cup cilantro, remaining 2 tablespoons peanuts and scallions. Serve with lime wedges.

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