Zoodles with Creamy Peanut Lime Sauce

Hello foodies, I know I know it has been quite a long since I posted anything, but as I promised only those recipes would go on the Blog that I would make on a repeat..... ;) And this is one is not just my favorite but also highly..... highly... in demand. Thank you all of you, who are always motivating me in keeping this Blog alive and full of delicious recipes.

So without much a do, lets dive in.......

Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 min

This recipe serves 2 to 3 foodies

1 cup= 250 ml

Ingredients

For Zoodles prep

1 tsp Olive oil or Sunflower oil

2 Cloves of garlic (minced)

1 Large Zucchine (Spiralised or thinly sliced)

For Veggie sauté

1 Tbsp Olive oil or Sunflower oil

2 Medium Carrots (Spiralised or thinly sliced)

1 Red Bell pepper (Thinly sliced)

1/2 cup Green beans (Thinly sliced)

3-4 medium Shallots or 1 Large Onion (Thinly sliced)

For roasted Tofu

100 gm firm Tofu (Diced into cubes)

1 Tbsp coconut oil (unrefined and cold-pressed)

1 Tsp salt, pepper and chilli flakes each

For the Peanut Lime Sauce

2 Tbsp peanut butter (Sugarless)

1 lime, juiced

1.5 Tbsp soy sauce (or tamari if you prefer Gluten Free)

1.5 Tbsp sesame oil (optional)

1 Tbsp sambal hot sauce

1 Tbsp  sriracha

1/2 Tbsp maple syrup

1/2 tsp chilli flakes

Directions

- In a non stick pan,add coconut oil and the diced tofu cubes on a medium heat, let them turn brown. Do not disturb them until done from one side. Once they turn brown add salt, pepper, chilli flakes and toss them well to coat.

- In a large pot add olive oil and saute grlic until the raw smell is gone and garlic turn golden brown. Add Zucchini zoodles and cook untill it turns cooks. But do not over cook the zoodles, they should be somewhat like al dente.

- In a large pan,add olive oil and cook shallots on medium high heat in oil for about 2 minutes or until lightly golden. Add splashes of water to deglaze the pan if needed.  

- Add the prepared carrots, beans, and bell peppers to the pan, and cook for 2 minutes more, until bright and heated up, but still crunchy.  Add more splashes of water as needed. 

- Meanwhile, add all sauce ingredients to a bowl, and mix to combine into a creamy sauce. 

- Now add the cooked zoodles to the pan of vegetables and pour the sauce mixture on top. Toss to combine. 

- Serve with the roasted Tofu, fresh salad, lime wedges, avocado, fresh chilli or chilli flakes. Enjoy!

Did you make this recipe?

Let me know how it went! Comment below and share a picture on Instagram with #happinessizhomemade

❤ Priyanka