Zucchini Carrot Rice Noodle Bowls
Servings: 3 servings
Ingredients
tofu marinade
- 1 TBSP brown sugar or agave
- 1/2 cup soy sauce
- 2 lime one for juicing, one for garnishes
- 14 oz package of firm tofu drained and chopped into cubes
Peanut sauce
- 1/3 cup soy sauce
- 1/4 cup nut butter
- 1 TBSP sriracha optional, if you like heat
- 1 TBSP rice vinegar
- 1 tsp sesame oil
- 2 tsp agave, maple syrup or honey add more as needed
everything else
- 6 oz rice noodles or any pasta
- 1 zucchini sliced into long strips (or spiralized)
- 2 cups shredded carrots (can just use whole carrots, chopped)
- 3/4 cup green onion chopped
- 2 TBSP olive oil or coconut oil
- salt and pepper to taste
Instructions
- Mix juice from lime, soy sauce and brown sugar together (taste to adjust) and pour the mixture in a zip top bag with the tofu. Set aside.
- Prepare the peanut sauce by adding all the ingredients to a bowl. Mix, taste and adjust flavors to your preference. Set aside.
- Cook rice noodles/pasta according to the package.
- Add 1 TBSP oil to a large skillet (non-stick is best for this!) over medium heat, followed by the tofu. Cook for 7-10 mins, stirring frequently until it looks a little crispy on the edges. Remove from pan and set aside.
- Add remaining oil to the skillet, followed by the zucchini, carrots and 1/2 of the green onions. Add salt and pepper to taste. Cook for about 5 mins, stirring, until tender-crisp.
- Add the cooked tofu, noodles and 1/2 of the peanut sauce to the skillet (reserve the rest). Reduce heat and toss to combine well.
- Divide the noodle mixture into three containers. Garnish with remaining green onion and a lime wedge. The remaining sauce should be stored in smaller containers or one larger one to be added to the meal right before eating (this helps get the noodles unstuck, if that happens).