Description
Crunchy carrot noodles, crispy tofu and a hearty peanut-ginger sauce – this carrot noodle bowl is simple to make and simply delicious.
Ingredients
Scale
- 7 oz tofu (200 g)
- 3–5 carrots
- salt and pepper
- spring onions and peanuts for garnish
Peanut-Ginger Sauce
- 1/4 cup roasted peanut butter, salted & unsweetened (60 g)
- 1 tbsp tamari and soy sauce
- 3 tbsp ginger syrup*
- 1 1/2 tbsp apple cider vinegar
- 1 garlic clove, pressed or finely minced
- 1/4 – 1/2 tsp 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 tbsp 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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes