"This pan fried tofu with spicy peanut sauce brings your ordinary zoodle dish to the next level!"
Crispy Pan Fried Tofu with Zoodles and Spicy Peanut Sauce
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Prep time 1hr 20mins
Cook time 10mins
Serves or Makes: 6
Recipe Card
Veggie Bowl Ingredients
ingredients
- 3 zucchini
- 2 carrots
- 1 bunch kale (I like dino kale)
- 2 tbsp cilantro
Peanut Sauce Ingredients
ingredients
- 3 tbsp creamy peanut butter
- 3 tbsp tamari
- 1 1/2 teaspoon sriracha
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1 juiced lime
- 1 teaspoon sesame oil
- 1 tbsp rice wine vinegar
Pan Fried Tofu Ingredients
ingredients
- 1 package of extra firm tofu
- 1 whisked vigorously egg
- 2 tbsp water
- 3/4 cup panko bread crumbs
- 1 tbsp cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup olive oil
Method
Step 1
Cut your tofu by cutting the block lengthwise 4x and then horizontally 6x to make cubes.
Step 2
Lay the tofu on paper towels and then add another layer of paper towels on top. Set a large sheet pan on top and add something heavy to press your tofu and remove as much water as possible. I like to use my cast iron pan for this. Press for about an hour if you have time.
Step 3
Add the cubes to a large bowl and add the cornstarch, salt and pepper.
Step 4
Whisk your egg with the 2 tablespoons of water in a shallow dish and in a second shallow dish add the panko.
Step 5
Dip the tofu into the egg wash then roll in panko until all pieces are coated.
Step 6
Heat the olive oil in your frying pan to medium high heat then once hot begin frying your tofu in batches so you do not crowd the pan.
Step 7
Drain fried tofu on paper towels and set aside while you assemble the salad.
Step 8
Spiralize your zucchini and carrots and wash and chop your kale and cilantro and set aside.
Step 9
Whisk all ingredients for peanut sauce in a large pyrex mixing cup.
Step 10
Distribute salad among 4 bowls and top with your warm tofu, drizzle peanut sauce on top and garnish with chopped cilantro and chili flakes if desired.