- Freezable
- Vegetarian
- Vegan
- High-protein
- Lower-carbohydrate
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
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Method
Step 1
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.
Step 2
Spiralise your courgette and set aside.
Step 3
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.
Step 4
Add the coconut milk, spices, peanut butter, lime juice, chilli, miso, and spring onions. Simmer for 10-15mins.
Step 5
Add the cooked tofu to the pan, and pour over the courgette noodles to serve.
Step 6
Top with sesame oil, peanuts, and sesame seeds.
