Description
This dish features flavorful carrot noodles with crispy tofu and a creamy peanut sauce, packed with plant-based protein.
Ingredients
Scale
- 1 package medium-firm tofu (cut into chunks)
- 1 tablespoon coconut oil
- 1 tablespoon soy sauce
- 1 cup light coconut milk
- 3 tablespoons natural peanut butter
- 3 tablespoons red curry paste
- 2 tablespoons lime juice
- 2 cloves garlic (finely minced)
- 1 tablespoon minced ginger
- 1 medium onion (sliced)
- 1 medium red pepper (sliced)
- 8 medium carrots
- 2 cups bean sprouts
- ½ cup roughly chopped cilantro
- 1 handful peanuts (to serve)
Instructions
- Heat 1 tablespoon coconut oil in a large skillet over medium heat.
- Add the cubed tofu and cook until golden brown, about 5-7 minutes, ensuring all sides are crispy.
- In the same skillet, add the sliced onion, red pepper, ginger, and garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
- Pour in the carrots and cook for another 3 minutes, stirring frequently until they start to soften.
- In a mixing bowl, whisk together the light coconut milk, peanut butter, lime juice, soy sauce, and red curry paste until smooth.
- Pour the sauce into the skillet over the sautéed vegetables and tofu. Stir in the two tablespoons of water, and let everything simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Fold in the bean sprouts and chopped cilantro, cooking for an additional 2 minutes until everything is well combined and heated through.
- Garnish with peanuts before serving.
- Enjoy your protein-packed Carrot Noodles warm!
Notes
- Consider using tempeh for a stronger flavor.
- Olive oil can also be used for a different flavor.
- Use tamari for a gluten-free option.
- Substitute almond milk for fewer calories if desired.
- Sunflower seed butter works for nut-free diets.
- Adjust red curry paste based on heat preference.
- Lemon juice can be used in place of lime juice if necessary.
- Shallots can replace garlic for a milder taste.
- Green onions are a great alternative to onion.
- Zucchini is a good substitute for carrots if desired.
- Napa cabbage can be used instead of bean sprouts for crunch.
- Parsley can substitute for cilantro or omit if disliked.
- Use seeds for a nut-free topping instead of peanuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg