Spicy Sesame Zoodles with Crispy Tofu

• peanut butter↗0.5 cup
• sesame oil↗0.33333333333333 cup
• light low sodium soy sauce↗0.33333333333333 cup
• rice vinegar↗0.25 cup
• chili paste (like sambal oelek)↗2 tablespoon
• sugar↗2 tablespoon
• clove garlic, minced↗1
• knob of fresh ginger, peeled and grated1
• extra firm tofu↗12 ounce
• zucchini4
• sesame seeds and scallions for topping

Step-by-step instructions

1. 1

   Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.

2. 2

   Tofu: Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.

3. 3

   All Together: Spiralize your zucchini and toss with about 1/4 cup sauce per serving. Top with tofu, sesame seeds, and scallions. Serve immediately.