You guys, this recipe is SO good, I know I “fried” the tofu but the rest of the dish is so light I felt like a little zhuzh for the tofu was still A-ok here… Seriously though, you can bake the tofu and that will make this dish even lighter while keeping in tact all the yummy flavors in this dish.
You’ll notice this is the same peanut sauce I used for my Thai inspired noodles so it’s a great recipe to make the same week if you double up on making the sauce. Most weeks my fridge looks like prepped vegetables and yummy sauces which really keeps me on track to have meals ready in a flash when I’m ravenous. I truly believe the key to not over eating is having food you look forward to eating easily accessible all week. Hopefully, I’ll be able to get some posts up soon about how to make food prep easier than spending your whole day Sunday cooking.
The best thing about this recipe and making tofu in general is that that little block yields A LOT of tofu cubes, so there is usually some left over for lunches the same week. They are excellent tossed into salads like this one but also in sandwiches and on their own in dips. You wouldn’t be alone if you were one of the many people I know who claims they hate tofu, and to that I say try cooking it a different way because tofu is such a mild flavor and can be manipulated to take on so many flavors and textures and it’s such great source of protein. I always recommend organic tofu as gmo soy is something to steer away from for so. many. reasons. But more on that later…
Lastly, current research has debunked the myth that eating soy gives you excess estrogen. In fact the opposite is true – tofu does not contain “estrogen” but rather what’s known as phytoestrogens which are really isoflavones and they have a number of health benefits including being excellent for gut health, but I’ll let a doctor explain this further as it’s complicated and I don’t want to mess up my facts. Bottom line, eating organic, non gmo tofu is part of healthy diet and something you want to get in your dinner rotation if you like the idea of being more plant based.
Crispy Pan Fried Tofu with Zoodles and Spicy Peanut Sauce
Equipment
- cast iron pan
- Spiralizer for zoodles or buy pre-cut
Materials
- 3 zucchini
- 2 carrots
- 1 bunch kale I like dino kale
- 2 tbsp cilantro
For the Peanut Sauce
- 3 tbsp creamy peanut butter
- 3 tbsp tamari
- 1 1/2 tsp sriracha
- 1 tsp garlic
- 1 tsp ginger
- 1 lime juiced
- 1 tsp sesame oil
- 1 tbsp rice wine vinegar
For the Tofu
- 1 package extra firm tofu
- 1 egg whisked to make egg wash
- 2 tbsp water
- 3/4 cup panko bread crumbs
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup olive oil
Instructions
- Cut your tofu by cutting the block lengthwise 4x and then horizontally 6x to make cubes
- Lay the tofu on paper towels and then add another layer of paper towels on top. Set a large sheet pan on top and add something heavy to press your tofu and remove as much water as possible.I like to use my cast iron pan for this. Press for about an hour if you have time
- Add the cubes to a large bowl and add the cornstarch, salt and pepper
- Whisk your egg with the 2 tablespoons of water in a shallow dish, and add the panko to a second shallow dish
- Dip the tofu into the egg wash then roll in panko until all pieces are coated
- Heat the olive oil in your frying pan to medium high heat, then once hot begin frying your tofu in batches so you don't crowd the pan
- Drain fried tofu on paper towels and set aside while you assemble the salad
- Spiralize your zucchini and carrots and wash and chop your kale and cilantro and set aside
- Whisk all ingredients for peanut sauce in a large pyrex mixing cup
- Distribute salad among 4 bowls and top with your warm tofu, drizzle peanut sauce on top and garnish with chopped cilantro and chili flakes if desired
