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2 medium zucchinis, spiralized
8 oz. roasted tofu
2 tbsp peanut flour
1 tbsp sesame oil
1 tbsp macadamia oil (or more sesame oil if you don't have)
1 garlic clove, minced
Squeeze of lime
Cayenne (or chilli flakes) to taste
Combine zucchini noodles and tofu. For the sauce, whisk peanut flour, sesame oil, macadamia oil, minced garlic clove, lime juice, and cayenne. Add water by the tablespoon until it has reached your desired consistency. Drizzle peanut sauce and toss together.