Spiralized Veg, Tofu and a Tangy Peanut Sauce

spiralized veg, tofu and a tangy peanut sauce

spiralized veg, tofu and a tangy peanut sauce


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)


  • 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.

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