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London, United Kingdom Peanut tofu with zucchini noodles – I am so excited abou…

2 min read

London, United Kingdom

Peanut tofu with zucchini noodles

I am so excited about the new eco refill shop @my.eco.order that has opened up in Brockley, South East London. They have a wide range of products like refill olive oil, shampoo, spices, lentils, pulses and a great selection of local eco soaps, candles and jewellery. Check out my stories for their photos. Link to their website is in my bio

Hope you can pop in next time you are in South London!

Brockley is an amazing place with great cafes and a beautiful Hilly field park with gorgeous views of the city.
We have a great dog loving community here and most shops and cafes are dog friendly! You will definitely be greeted with wagging tails and cuddles from Fuggle and Yuka shop owners of @my.eco.order
☘️
Recipe:
Ingredients:
For sauce
Scallions: 3
Ginger: 2 CM
Garlic: 1 clove
Soya sauce: 2 T
Mirin: 1T
Sesame oil: 2 T
Peanut butter: 1 ½ heaped T
Sriracha: ½ T
Apple cider vinegar: 2 t
Lime leaves: 2
Coriander stems: 6-7
Thai basil: 5-6 leaves
Peppercorns: 1 t
Coriander seeds: 1 t
Salt: 1 t
Water: ½ C
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For tofu:
Tofu: 1 block firm tofu, pressed and chopped
Cornflour: 2 T
Salt and pepper to season
Oil for shallow frying
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Zucchini : 2 spiralised
Water: 1/2 C (optional)
Salt to taste
Method:
-Dust tofu with cornflour seasoned with salt and pepper. Shallow fry in a skillet with oil till crispy. Pick out of skillet and keep aside
-Make sauce by blending together all the listed ingredients
– Add ½ a spiralized zucchini into the same skillet.. Pour sauce over zucchini and add fried tofu. Cook till sauce reduces. You can add additional 1/2 C water if you want your noodles soupy
– Turn off the heat and mix in the remaining spiralised zucchini. Season as desired
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@the_clumsy_vegan
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