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Remember that time I tried to make a complicated seven-layer dip for a potluck? Total disaster! That's when I learned that sometimes, the simplest recipes are the most satisfying, especialy when you're trying to eat healthier. These Spicy Peanut Keto Zucchini Noodles with Tofu is one of them, packing a powerful punch of flavor without all the fuss, or the carbs! Think of this dish as a delightful dance between textures and tastes – the crisp-tender zucchini noodles, the chewy pan-fried tofu, all enveloped in a lusciously creamy, spicy peanut sauce. It's a party in your mouth, and your waistline will thank you, I promise!
But what truly makes this recipe shine? I think its the sauce. We're talking creamy peanut butter, balanced with the tang of rice vinegar and lime juice, the subtle warmth of ginger and garlic, and a fiery kick from sriracha. Feel free to add more sriracha, if you dare!. The tofu, pan-fried to golden perfection, soaks up all that delicious sauce, becoming an irresistible protein powerhouse. Serve it hot or cold, as a main course or a side dish – it's incredibly versatile and perfect for meal prepping. Trust me, this is one of those recipes you'll want to keep in your back pocket for those nights when you want something quick, healthy, and oh-so-delicious. Let's dive in, shall we?
Required Equipments
- Spiralizer
- Large Skillet or Wok
- Mixing Bowls
- Colander
- Paper Towels
- Knife
Spicy Peanut Keto Zucchini Noodles with Tofu: Frequently Asked Questions
Spicy Peanut Keto Zucchini Noodles with Tofu
Craving a flavorful, healthy, and low-carb meal? These Spicy Peanut Keto Zucchini Noodles with Tofu are your answer! Spiralized zucchini tossed in a creamy, spicy peanut sauce with pan-fried tofu deliver a satisfying and guilt-free culinary experience.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Zucchini: Wash the zucchini thoroughly. Using a spiralizer, transform the zucchini into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons. Lightly salt the zucchini noodles and place them in a colander for about 15 minutes to draw out excess moisture. This step prevents the dish from becoming too watery.
- Prepare the Tofu: Press the tofu to remove excess water. This is crucial for achieving crispy tofu. Wrap the tofu block in several layers of paper towels and place a heavy object (like a cast-iron skillet or a stack of books) on top for at least 30 minutes. Once pressed, cut the tofu into small cubes.
- Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce (or tamari for gluten-free), rice vinegar, lime juice, sesame oil, grated ginger, minced garlic, sriracha, and erythritol (or your preferred keto-friendly sweetener). Add water, one tablespoon at a time, until the sauce reaches a creamy, pourable consistency. Taste and adjust seasonings as needed. Don't be afraid to experiment with the spice level!
- Cook the Tofu: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for about 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides. For extra crispiness, you can lightly coat the tofu in arrowroot powder or cornstarch before frying.
- Combine Ingredients: Gently squeeze the zucchini noodles to remove any remaining moisture. In a large bowl, combine the zucchini noodles and the cooked tofu. Pour the peanut sauce over the noodles and tofu, tossing well to coat everything evenly.
- Garnish and Serve: Transfer the Spicy Peanut Keto Zucchini Noodles with Tofu to serving plates. Garnish with chopped peanuts, sesame seeds, and sliced green onions (scallions) for added flavor and visual appeal. A sprinkle of red pepper flakes can provide an extra kick, if you're so inclined.
- Serve Immediately: This dish is best served immediately, but it can also be enjoyed cold as a refreshing salad. If you're meal prepping, store the zucchini noodles and sauce separately and combine them just before serving to prevent the noodles from becoming soggy.
- Enjoy! Seriously, savor every bite. You deserve it.
📝 Notes
- Adjust the amount of sriracha to your spice preference.
- For a nut-free version, use sunflower seed butter or tahini instead of peanut butter.
- Feel free to add other vegetables, such as bell peppers or broccoli florets, to the dish.
- If you dont have erythritol, any keto sweetener will work just fine.
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 22 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 150 mg
