Teriyaki Tofu with Peanut Sauce and Veggie Pasta

  • Servings : 6-8
  • Prep Time : 20m
  • Cook Time : 8m
  • Ready In : 30m



Step 1

Using a vegetable peeler, peel long lengths of carrot until they are all peeled. Add to zucchini and set aside.

Step 2

In a blender or food processor, add peanut butter, shallot, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic cloves. Whirl until smooth and well blended. In a large frying pan, lightly spray with cooking oil and heat to medium heat. Saute tofu until warm. Add soy mixture and coat tofu well.

Step 3

In a large pot, boil water for pasta. Boil until pasta is al dente. Add carrots and zucchini for the last 30 seconds of boiling. Drain well.

Step 4

Into a very large serving bowl, add pasta combo, tofu and marinade, mint leaves, basil leaves, sesame seeds and ginger. Toss and serve. Enjoy with asparagus.


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