Crunchy carrot noodles, crispy tofu cubes and a hearty peanut-ginger sauce - this carrot noodle bowl is simple to make and simply delicious.
All you low-carber out there have probably had one or two bowls of zucchini noodles before. And even if you don't care about the carbs in your food, you've probably not missed the "zoodles"-trend over the past couple of years. When I started eating plant based, I used to eat zoodles with tofu bolognese on a weekly basis. But at one point in time, I just couldn't stand spiralized zucchinis anymore.
Luckily, other veggies can also be turned into noodles (not that one has to pass on real noodles, but veggies definitely make a healthy, lower-calorie and delicious alternative). Let me introduce you to: Carrot noodles! Even better: Carrot noodles with a peanut-ginger sauce and crispy tofu - all served within 20 minutes. What else could you want after a long workday?
To make the carrot noodles you only need a simple peeler - no fancy spiralizer required for this recipe. Simply peel the carrots, cut them into thin strips, and in the pan they go. The carrot noodles take as long as regular noodles to cook but you will definitely not need as much water to cook them. By the way, if you find some, use different-colored carrots. They make your carrot noodle bowl look even better!
As only carrots and sauce would be a bit boring, let's also throw some tofu cubes in a pan. Use a non-stick pan so you won't have to add oil. Your tofu will also become crispy without oil.
Let's get to the highlight of this recipe: The peanut-ginger sauce, of course! Peanut and ginger make such a great combination in my opinion and give this recipe a bit of an asian twist. For the sauce you need only six ingredients which are simply stirred together. I was a bit lazy and added The Ginger People ginger syrup (find my review on their products here) which I love. But you can definitely opt for maple syrup plus additional fresh ginger.
That's it. Time to plate and eat. Enjoy!
If you try this carrot noodle bowl with peanut-ginger sauce, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram. I love to see your pictures of my recipes.
Recipe
Carrot Noodle Bowl with Peanut-Ginger Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Crunchy carrot noodles, crispy tofu and a hearty peanut-ginger sauce - this carrot noodle bowl is simple to make and simply delicious.
Ingredients
- 7 oz tofu (200 g)
- 3-5 carrots
- salt and pepper
- spring onions and peanuts for garnish
Peanut-Ginger Sauce
- ¼ cup roasted peanut butter, salted & unsweetened (60 g)
- 1 tbsp tamari and soy sauce
- 3 tbsp ginger syrup*
- 1 ½ tbsp apple cider vinegar
- 1 garlic clove, pressed or finely minced
- ¼ - ½ teaspoon finely minced ginger
Instructions
- Combine all of the sauce ingredients and put aside.
- Peel the carrots and use the peeler to cut them into long, thin strips. Heat a bit of water (3-4 tbsp) in a large pan and sauté the carrot noodles for 6-10 min, depending on how soft or crunchy you like them. Once the water has evaporated while cooking, add more. At the end, add a pinch of salt and pepper to season.
- In the meantime, cut the tofu into cubes. Cook in a non-stick pan** on medium heat and brown from all sides. Take the pan off the stove, add about 2 tablespoon of the peanut-ginger sauce and coat the tofu with it.
- Distribute the carrot noodles onto two plates, add the tofu and sauce and garnish with chopped peanuts and spring onions.
Notes
*I used The Ginger People ginger syrup but you can also use maple syrup and double the amount of fresh ginger in the recipe.
**If you don't have a non-stick pan on hand, you can use another pan and sauté the tofu in a bit of oil.
This post is also available in de_DE.
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