INGREDIENTS:
1 medium courgette
1 medium carrot
½ red pepper
30g fine green beans
1 inch piece of ginger, grated
150g tofu
1 tbsp cider vinegar
½ tsp coconut oil
1 ½ tamari
2 tsp sesame oil
1 heaped tbsp peanut butter
1 tsp maple syrup
1 tbsp coconut milk
½ lemon juice
½ tbsp chives
Coriander to garnish (optional)
METHOD:
- Chop the tofu into 1 inch chunks and mix in a bowl with ½ tbsp of the tamari and 1 tsp of the sesame oil
- Preheat the oven to 180oc and line a baking tray
- Spiralise the courgette and carrot, put in a bowl and pour over the cider vinegar (i find this somehow softens the vegetable a little bit)
- Bake the tofu cubes in the oven for 15mins
- While the tofu is cooking chop the green beans and pepper into 1 ½ inch strips
- Melt the coconut oil over a low/medium heat in a pan and add the beans, pepper and ginger, fry for 5 minutes and remove from the heat
- To make the dressing whisk together the peanut butter, chives, maple syrup, lemon juice, coconut milk, 1 tbsp of the tamari and 1 tsp of the sesame oil
- Mix all the ingredients together and stir through the dressing
- Sprinkle over the coriander (if using) before serving
Spiralized veg, tofu and a tangy peanut sauce! I love peanut butter especially in an Asian-inspired dish, pad thai has always been one of my favourites! I find the coconut milk gives the low-fodmap dish a lovely richness. You can also heat this dish up by adding the spiralized veg and the dressing into the pan for 2-3 minutes until warmed through. For a non-vegan version you could add stir fried chicken breast to the dish instead of tofu.