Carrot noodles served with crispy golden brown tofu makes for a perfect summer meal while upping your veggie intake. I recommend investing in a spiralizer if you are looking to make your own vegetable noodles. Pressed for time? Most grocery stores conveniently sell fresh or frozen spiralled noodles.
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Carrot Noodles with Peanut Chili Sauce & Crispy Tofu
Prep Time: 30 minutes Total Time (including marinade): 1 hour + 15 minutes
Author: Milk & Marigolds. Serves: 2 large or 3 small
Noodle Sauce Ingredients:
1 tsp sesame oil
2 tbsp tamari (gluten-free soy sauce)
1/3 cup natural peanut butter
2 tsp chilli garlic sauce (I used the brand: Huy Fong Chili Garlic Sauce)
1 tsp of minced ginger root
(2 limes) 2 tbsp of lime juice, reserve the remainder of the lime for wedges
1/3 cup water
Tofu Marinade Ingredients:
400 g extra firm tofu (vacuum-sealed without water if available), cubed
4 tbsp tamari (g-free soy sauce)
3 1/2 tbsp apple cider vinegar
1/2 cup water
5-6 (2 lb (900 g) large carrots, thinly spiralized
2 scallions, sliced thinly on a diagonal
1/3 cup roughly chopped cilantro (stems and leaves)
crushed peanuts or cashews
cilantro or thai basil
roasted sesame seeds
chillies or red Thai peppers
A spiralizer (or store-bought spiralized noodles)
Container to hold tofu marinade
Zester or microplane
Large non-stick frying pan
Tongs or two wooden spoons
1.Begin by prepping your tofu and any other protein of choice. The tofu should be marinated for at least an hour. Cut the tofu into about 1 inch or smaller cubes. Whisk the marinade ingredients together and combine with the tofu in a container that allows the tofu to be submerged as much as possible.
2.In the meantime, wash and prep your produce. Sprialize the carrots or buy them spiralized if available. Then, thinly slice the scallions on a diagonal, mince the ginger root, zest half of the lime while reserving the other half for wedges. Juice the zested lime (you need 2 tbsp amount) and prep any desired garnishes. Set prepped ingredients aside.
3.Next, prepare the sauce for the carrot noodles. Combine all of the ingredients listed above under “Noodle Sauce”. Whisk until smooth. This sauce will yield more than enough and can be kept in the fridge for up to a week for any leftovers. Set aside.
4.Once the tofu is ready, remove it from the marinade and prepare a large frying pan by setting it to a medium heat. Place a tablespoon or more of oil (I used canola). Once hot, add the tofu and cook for about 4 – 5 minutes per side or until golden brown and crispy. Once the tofu is cooked, add the spiralled carrots to the pan and sauté for just a couple minutes to just slightly soften the carrot noodles.
5.Then pour over some (not all) of the noodle sauce and gently combine. Add sliced scallions, freshly chopped herbs and garnishes. Enjoy warm or cold. Add more sauce as needed.
Copyright 2015 © Milk & Marigolds
One thought on “Carrot Noodles with Peanut Chili Sauce & Crispy Tofu”
Cannot wait to make this.
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