Ingredients
Sauce:
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2 tablespoons (30 milliliters) tamarind paste
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1 tablespoon (15 milliliters) lime juice
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2 tablespoons (30 milliliters) soy sauce
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2 tablespoons (30 milliliters) brown sugar
Noodles:
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2 zucchini
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1 cup (240 milliliters) firm tofu, cubed
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Olive oil, for frying
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1 garlic clove, minced
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1/2 red bell pepper, sliced thin
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2 green onions, sliced thin
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1 egg
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2 tablespoons (30 milliliters) fresh cilantro, chopped, for topping
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2 tablespoons (30 milliliters) roasted peanuts, chopped, for topping
Directions
- Whisk together ingredients for the sauce and set aside.
- Using a spiralizer, make zucchini noodles.
- Fry cubed tofu in olive oil until golden. Add garlic, red pepper, green onion and fry until tender.
- Crack egg and whisk into veggies.
- Add zucchini noodles into pan.
- Pour sauce over top and toss to coat. Continue cooking until noodles warmed through and tender.
- Top with cilantro and roasted peanuts.
- Enjoy!
