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For the Sauce: Combine peanut butter, soy sauce, ginger, rice vinegar, sesame oil, brown sugar, oil, and chilli powder in a blender and blend until smooth and combined. Scrape down blender as needed. Thin with as much water as needed to create a nice flowable texture; you will probably need a few tablespoons. Taste and add more hot sauce if desired. Sauce can be refrigerated in an airtight container for up to a week. It might need more thinning after being chilled but no need to pull out the blender. Simply stir in water until you reach the texture you want.
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For the Zoodles and Tofu: Cut the tofu block in half lengthwise. Place a triple layer of paper towel on a cutting board, place tofu slabs on top, then cover them with another triple layer of towel. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit while you prep the veggies. This technique will remove excess water from the tofu so that it will fry up with a nice crisp outer texture.
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Meanwhile, use your spiralizer to cut the carrots, bell pepper and zucchini. Alternately you can (1) coarsely shred the carrots and zucchini and cut the pepper into 1/4 inch (6 mm) sticks; (2) use a julienne peeler (we like Zyliss) to prep the 3 veggies; (3) or simply julienne them all with a chef’s knife.
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Cut each tofu slab in half lengthwise, then each piece into fourths (see sizes in image).
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Heat a large 12-inch (30.5 cm) nonstick skillet over medium-high heat, add Low FODMAP Garlic-Infused Oil and heat until shimmering. Add tofu and cook for several minutes until golden brown on the bottom. Flip the tofu over and cook for a few more minutes until second side is golden brown. Remove tofu and set aside, keeping warm, covered loosely with foil.
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Toss the veggies, however you prepped them, in a large bowl with just enough Peanut Sauce to lightly coat, then arrange on platter. Arrange the tofu on top, drizzle with more sauce, garnish with cilantro and scallions, if using.
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Serve warm or at room temperature. Dish may be refrigerated in an airtight container for up to 3 days, but we think it is best if you garnish with the cilantro and scallions right before serving. Bring to room temperature before serving.