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zucchini1Martine 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


  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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