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Author Notes: I traveled to Vietnam 3 years ago and absolutely fell in love with the culture and the food. Fast forward 3 years later and my love for all things involving peanut sauce has flourished. I've begun to incorporate Vietnamese flavors with other recipes that I have picked up. Recently, I've become addicted to curry, and my love for Vietnamese food and curry birthed this dish. It's light, low carb, high in protein, and perfect for lunch or dinner (or breakfast, just throw an egg on top).
Photo Note: photo featured without chick peas, coconut milk & red peppers. These are things I've come to love to add! —Erïca Mïch
- 1 One container of tofu, cut into 1/2 inch pieces. Extra firm tofu works well. (I prefer Nasoya)
- 1 cup Zucchini
- 1 cup Yellow squash
- 1/2 Red onion
- 2 Garlic cloves
- 1/2 cup Snap peas
- 1/2 cup Red and yellow peppers
- 1/3 cup Peanuts (chopped)
- 1/2 cup Chick peas
- 3 tablespoons Chunky raw peanut butter
- 1 teaspoon Turmeric
- 1 teaspoon Black pepper
- 1 teaspoon Mustard powder
- 1 teaspoon Curry powder
- 1 tablespoon Thai red curry paste
- 2 tablespoons Coconut oil
- 1/4 teaspoon Ginger powder
- 1 teaspoon Soy sauce
- 1 cup Coconut milk
- In a bowl, mix the peanut butter, red curry paste, and ginger until it is smooth. To thin out the mixture if it is too thick, you can add a tablespoon of water or coconut milk. Cut up your tofu into the 1/2 inch cubes and in a bowl combine the two, coating the tofu thoroughly with the mixture. The idea is to marinate the tofu the way you'd marinate a chicken or a steak- you want the flavors to marry! Let the tofu set aside while you prepare the rest of the meal.
- Next, you'll want to create your zoodles. I suggest using the Veggetti or a Spiralizer. Create your zoodles with the zucchini and the yellow squash. While the recipe calls for a cup of each, you can use the entire zucchini or squash and enjoy the leftovers the next day!
- Put your zoodles aside. Next, you'll cut up your red onion and red and yellow peppers. I like to cut them into long, thin pieces, but if you prefer bigger chunks of peppers that works too! This recipe is all about personal preference. You can also chop up your garlic cloves, your snap peas (I cut them into halves) and your peanuts. Now to the stove!
- In a large sauce pan on low to medium heat place 2 tablespoons of coconut oil (extra virgin olive oil works too) onto the pan. Once it heats up a bit (1-3 minutes), place your zoodles, your can of drained chick peas, your onion and your garlic into the pan. Once they get cooking, add a teaspoon of curry powder, a teaspoon of black pepper, a teaspoon of mustard powder, and a teaspoon of turmeric. Mix in the soy sauce. Allow the zoodles to cook down (3-5 minutes). Stir frequently.
- Once the zoodles have cooked down, add 1/2 cup of coconut milk as well as the tofu. Allow to steam for 8-10 minutes. Optional: if you want, you can cook the tofu in a separate pan to create a little crust for 3-5 minutes while your zoodles are cooking. Just add a teaspoon of coconut oil to a pan over medium heat and stir frequently, then add to your zoodles.
- Once the zoodles have cooked down, throw in the red and yellow peppers, as well as the snap peas and the peanuts. Allow another 2-3 minutes of cooking.
- Your dish is ready to serve! I like to add sriracha and fresh basil to the top. Delicious!
- This recipe was entered in the contest for Your Best Recipes with Tofu