📖 Instructions

1. First, press the tofu: Wrap the tofu in several layers of paper towels and place a heavy object (like a cast-iron skillet or a stack of books) on top for at least 30 minutes to remove excess water. This step is crucial for achieving crispy tofu. I ussually leave it for a while longer, sometimes even an hour. The dryer, the better!
2. Prepare the zoodles: While the tofu is pressing, spiralize your zucchinis into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create ribbons. Place the zoodles in a colander and sprinkle with a pinch of salt. This will help draw out some of the excess moisture. Let them sit for about 15 minutes, then gently squeeze out any remaining liquid with your hands or a clean kitchen towel. No soggy zoodles here!
3. Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce (or tamari for gluten-free), rice vinegar, sesame oil, maple syrup (or honey), sriracha (adjust to your spice preference!), grated ginger, and minced garlic. Add a tablespoon or two of water to thin the sauce to your desired consistency. Taste and adjust seasonings as needed. More sriracha? Yes, please!
4. Cook the tofu: Cut the pressed tofu into small cubes. Heat a tablespoon of oil (I like sesame or avocado oil) in a large skillet or wok over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
5. Stir-fry the vegetables: Add another tablespoon of oil to the skillet. Add any additional vegetables you're using, such as sliced bell peppers, broccoli florets, or shredded carrots. Stir-fry for 3-5 minutes, or until tender-crisp. Don't overcook them – we want them to have a little bit of crunch!
6. Combine everything: Add the zoodles to the skillet with the vegetables and cook for 1-2 minutes, just until heated through. Be careful not to overcook the zoodles, as they can become mushy. Pour the peanut sauce over the zoodles and vegetables and toss to coat evenly. Add the cooked tofu back to the skillet and stir to combine.
7. Garnish and serve: Garnish with chopped peanuts, sesame seeds, and sliced green onions. Serve immediately and enjoy your delicious and healthy Spicy Peanut Zoodle Stir-Fry with Tofu!