Ingredients (3 servings):
16oz super-firm tofu
1 1/2–2 teaspoons sesame oil
dash of garlic powder
2 large zucchini, spiralized or julienned
1 red bell pepper, thinly sliced
2–3 scallions, sliced into 1-inch pieces
1 cup shredded carrots or 2 carrots julienned
large handful snow peas
1/8 red cabbage, thinly shredded
1/4–1/3 cup cilantro, chopped
handful bean sprouts, optional
chopped peanuts, to serve
lime wedges, to serve
Spicy Peanut Dressing:
3 rounded tbs peanut butter
pinch of garlic powder
2 tbs low sodium soy sauce
1/2 tsp ground ginger or 1 tsp freshly grated
2 limes, juice
1/4–1/2 tsp red pepper flakes
water as needed to thin, about 2 – 3 tbs
Directions:
1. Slice super firm tofu into 1-inch pieces, about 1/4 inch thick. Heat 2 tsp of sesame oil in a pan over medium heat, add tofu, and cook for 4-5 minutes per side. Sprinkle with garlic powder while cooking. Set aside when golden on both sides.
2. Combine dressing ingredients in a small bowl. Thin with water 1 tablespoon at a time if needed. Adjust flavor with peanut butter as necessary.
3. Heat a wok or pan over medium-high heat. Add bell peppers, carrots, scallions, cabbage, and snow peas. Stir constantly for 2 minutes to slightly soften. Add zucchini noodles and cook for 2 more minutes, stirring constantly. Remove from heat.
4. Toss in cooked tofu and cilantro. Mix well. Add peanut dressing and stir to coat everything evenly.
5. Divide into bowls. Garnish with lime wedges and chopped peanuts. Enjoy!
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材料 (3份）：
16oz 超硬豆腐
1 1/2–2 茶匙芝麻油
少許大蒜粉
2 個大西葫蘆, 螺旋狀或切絲
1 個紅甜椒, 切成薄片
2–3 根蔥, 切成 1 吋的片
1 杯胡蘿蔔絲或 2 根切絲的胡蘿蔔
大把荷蘭豆
1/8 紫椰菜, 切成薄片
1/4–1/3 杯香菜, 切碎
一把豆芽, 可選
切碎的花生
青檸
辣花生醬：
3 湯匙花生醬
少許大蒜粉
2 大匙低鈉醬油
1/2 茶匙薑末或 1 茶匙新鮮磨碎的
2 顆青檸, 榨汁
1/4–1/2 茶匙紅辣椒片
依需要加水稀釋, 約 2 – 3 湯匙
做法：
1. 將超硬豆腐切成1吋的塊, 約1/4吋厚。鍋中中火加熱2茶匙芝麻油, 加入豆腐, 每面煮4-5分鐘。煮的時候撒上蒜粉。兩面金黃後盛出備用。
2. 將調味料放入小碗中混合。如果需要的話, 用水稀釋，一次一湯匙。根據需要用花生醬調整味道。
3. 用中高火加熱炒鍋或平底鍋。加入青椒, 胡蘿蔔, 蔥, 紫椰菜和荷蘭豆。不斷攪拌2分鐘至稍微軟化。加入意大利瓜麵條, 再煮 2 分鐘, 不斷攪拌。從火上移開。
4. 加入煮熟的豆腐和香菜。攪拌均勻, 加入花生醬並攪拌以均勻地覆蓋所有東西。
5. 分入碗中, 用青檸和切碎的花生裝飾。 好好享用！