So far with the Pescatarian diet, Jon and I are relying mainly on fish and seafood for protein.. But this past week we introduced Organic, non GMO Tofu for protein as we are not eating meat for 4 weeks. I was worried I wouldn’t be able to get Jon on board with the tofu but won him over with this tasty meal last week! The tasty peanutty Asian sauce allows you to get the tofu a nice crispy texture and using zucchini noodles cuts back on the heaviness of the dish. This is a real winne (ya ya I know we’ve said that before) but I mean it! I could eat this every week 🙂
Crispy Asian Tofu with Noodles & Zoodles (makes 4 servings):
1/4 cup peanut butter
1/8 cup sesame oil
1/4 cup light low sodium soy sauce
1/8 cup rice vinegar
2 tablespoons sambal oelek
2 tablespoons sugar
1 clove garlic, minced
1 tbsp fresh ginger, peeled and grated
*you can also double the above sauce recipe and reserve 1/2 for marinating chicken, shrimp or tofu later in the week too!
1 tsp sesame oil
500g extra firm organic tofu (cut into small cube sized pieces)
100g rice noodles raw (soak in boiling water until softened)
4 zucchini (spiralized into zucchini noodles)
1 tsp sesame seeds
1/4 cup green onions (chopped)
1) Combine all sauce ingredients in a bowl (whisk together) and set aside. War 1 tsp sesame oil in a wok over medium high heat. Saute the tofu until browned all over. Once browned, add in 1/2 of the sauce and saute until super crispy (about 5-7 mins). Then remove from the pan and set aside.
2) Soak the rice noodles in boiling water then drain once softened (but not mushy). Add the noodles and zoodles into the wok with the remaining sauce and toss to coat. Portion out into 6 servings, top with an equal amount of tofu on each then sprinkle with sesame seeds and greens onions to finish!
Macronutrient Breakdown (per serving):