Crispy Sesame Tofu with Zoodles - Meal Prep

For the sauce:

1/2 cup peanut butter

2 tablespoons sesame oil

1/4 cup light low sodium soy sauce

1/4 cup rice vinegar

1 teaspoon Chilli Flakes

2 tablespoons maple syrup

2-3 garlic cloves, roughly chopped

1 knob of fresh ginger, peeled and roughly chopped

For the tofu:

1 tablespoon oil

12 oz/350 g firm tofu, cut into small pieces

Zucchinis, spiralised

Sesame seeds and green onions for topping

Method:

For the sauce:

• In a blender, add all the ingredients for the sauce along with a splash of water and blend til smooth.

• Set aside 1/4 cup sauce and divide the rest in the mini sauce containers.

For the tofu:

• Heat oil in a pan and add the tofu. As soon as the tofu is a very light brown, add 1/4 cup sauce to the pan and toss the tofu in it.

• Cook everything on low heat. In some time, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and tofu.

• Things will become crispy and you finally you’ll be left with crispy browned bits of tofu in the pan.

Assembly:

• To assemble the meal prep containers, divide zucchini noodles in the containers.

• Divide the tofu amongst the containers and place the mini sauce containers on one side.

• Place the lid and refrigerate for up to 5 days.