US
Spicy courgette noodles with tofu
Prep and cooking time: 40mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 4
2 tbsp extra virgin olive oil
400g tofu, cubed
1 tbsp cornflour
2 courgettes, spiralised
2 cloves garlic, minced
2cm fresh ginger, minced
3 large carrots, peeled and cut into ½ moons
200g green beans
350g mushrooms, sliced
1 aubergine, cubed
2 x 400g tins coconut milk
1 tsp ground cayenne
1 large red chilli, sliced
50g crunchy peanut butter
1 lime, juiced
2 spring onions, chopped
50g miso paste
1 tbsp cold-pressed sesame oil
2 tbsp chopped peanuts
1 tbsp sesame seeds
Method
Preheat the oven to 200°C. On a lined baking tray, coat the tofu with 1 tbsp oil and the cornflour. Bake for 25mins, flipping halfway. While the tofu bakes, prepare your other ingredients.
Spiralise your courgette and set aside.
Add 1 tbsp oil to a large pan or wok over medium-high heat. Fry the ginger and garlic, until fragrant. Add the carrots, green beans, mushrooms, and aubergines.
Add the coconut milk, spices, peanut butter, lime juice, chilli, miso, and spring onions. Simmer for 10-15mins.
Add the cooked tofu to the pan, and pour over the courgette noodles to serve.
Top with sesame oil, peanuts, and sesame seeds.