Updated: Mar 31, 2020
Prep Time: 10 minutes
Cook Time: 20 minutes
Crispy sesame tofu with zucchini noodles is the perfect healthy, vegetarian meal prep that is low carb, vegan and gluten free too. These meal prep lunches are served with crispy sesame tofu on a bed of zucchini noodles and a delicious peanut sauce to go with!
SESAME PEANUT SAUCE
1/2 cup peanut butter
2 tablespoons Sesame Oil
1/4 cup light low sodium Soy Sauce
1/4 cup Rice Vinegar
1 teaspoon Chilli Flakes
2 tablespoons Maple Syrup (or Honey)
2–3 Garlic Cloves, roughly chopped
1 knob of fresh Ginger, peeled and roughly chopped
1 tablespoon Oil
12 oz/350 gms firm Tofu, cut into small pieces
Pasta noodles of your choice
Sesame Seeds and Green Onions for topping
Make the Sauce:
In a blender or food processor, add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside 1/4 cup sauce and divide the rest in the mini sauce containers. You might be left with a little extra sauce which you can reserve for later – it works really well as a salad dressing!
Cook the crispy tofu:
Heat oil in a pan and add the tofu. As soon as the tofu is a very light brown, add 1/4 cup sauce to the pan and toss the tofu in it. Cook everything on low heat. In some time, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and tofu. Things will become crispy and you finally you’ll be left with crispy browned bits of tofu in the pan.
Keep for up to 5 days!