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Prep time
1 hour 20 minutes
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Cook time
10 minutes
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Serves
6
Author Notes
Pan fried tofu steps up your ordinary zoodle dish. —nicolelupu
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Ingredients
- Tofu Zoodle Ingredients
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3
zucchini
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2
carrots
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1 bunch
kale (I like dino kale)
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2 tablespoons
cilantro
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1
package of extra firm tofu
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1
egg (whisked to make egg wash)
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2 tablespoons
water
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3/4 cup
panko bread crumbs
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1 tablespoon
cornstarch
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1 teaspoon
salt
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1 teaspoon
pepper
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1/4 cup
olive oil
- Peanut Sauce Ingredients
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3 tablespoons
creamy peanut butter
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3 tablespoons
tamari
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1 1/2 teaspoons
sriracha
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1 teaspoon
garlic
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1 teaspoon
ginger
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1
lime (juiced)
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1 teaspoon
sesame oil
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1 tablespoon
rice wine vinegar
Directions
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Cut your tofu by cutting the block lengthwise 4x and then horizontally 6x to make cubes.
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Lay the tofu on paper towels and then add another layer of paper towels on top. Set a large sheet pan on top and add something heavy to press your tofu and remove as much water as possible. I like to use my cast iron pan for this. Press for about an hour if you have time.
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Add the cubes to a large bowl and add the cornstarch, salt and pepper.
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Whisk your egg with the 2 tablespoons of water in a shallow dish, and add the panko to a second shallow dish.
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Dip the tofu into the egg wash then roll in panko until all pieces are coated.
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Heat the olive oil in your frying pan to medium high heat, then once hot begin frying your tofu in batches so you don't crowd the pan.
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Drain fried tofu on paper towels and set aside while you assemble the salad.
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Spiralize your zucchini and carrots and wash and chop your kale and cilantro and set aside.
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Whisk all ingredients for peanut sauce in a large Pyrex mixing cup.
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Distribute salad among 4 bowls and top with your warm tofu, drizzle peanut sauce on top and garnish with chopped cilantro and chili flakes if desired.
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