From http://kblog.lunchboxbunch.com/2016/05/peanut-zoodles-with-tofu.html
Quantity
0
Quantity Unit
Prep Time (minutes)
10
Cook Time (minutes)
15
Ready In (minutes)
25
Ingredients
Amount
Measure
Ingredient
4
medium
zucchini
1/4
cup
peanut butter
1
tablespoon
maple syrup
2
teaspoons
coconut butter
2
cups
tofu
1
1/2
tablespoons
maple syrup
Steps
Sequence
Step
1
Whisk or blend the peanut sauce ingredients. You can slightly modify the amounts to tweak your sauce. For example, add a bit more water for a thinner sauce, add more peanut butter for a thicker sauce, add more maple for a sweeter sauce, etc. Then, in a large mixing bowl, toss the zoodles with the peanut sauce. Zoodle Prep Note: You can serve the noodles raw or you can lightly steam them. I like them served raw.
2
For the tofu: Warm a skillet over high heat. Add the coconut oil and allow to melt and coat pan. "Dry" the tofu well by squeezing the cubes with a paper towel to remove excess moisture. Add the tofu to the pan. Cook 2-3 minutes then start flipping the tofu so all sides get bronzed a bit - the color will actually be slightly yellow at this point. Add the maple syrup and shake pan to distribute. Keep flipping the tofu, which will be quite caramelized and browned now. Add salt and spices. When edges start to crisp, turn off heat and set pan aside.
