Ginger Tofu Zucchini Noodles - from "Plant-Based Recipes" • Mike & Mike's • Organics | Fresh Imports

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Ginger Tofu Zucchini Noodles – from “Plant-Based Recipes”

Dinner Gluten Free Vegan Dairy Free

A fresh, healthy and grain-free dinner recipe loaded with tons of flavour. The perfect combination of ginger and sesame makes it lighter and more refreshing than your average pasta dish.

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INGREDIENTS

	INGREDIENTS FOR TOFU AND MARINADE
1	pack (454 g) of extra firm premium organic tofu (sliced into thirds, then halved)
1/3	cup gluten-free soy sauce
1	tsp ginger (chopped)
1	clove garlic (chopped)
2	tbsp maple syrup
1	tsp sesame oil
1	tsp shallots (chopped)
2	tbsp extra virgin olive oil
	INGREDIENTS FOR THE ZUCCHINI NOODLES
1	zucchini (spiralized)
1	tsp garlic (chopped)
1	tsp ginger (chopped)
1/2	tsp dried red chili flakes
1	tbsp gluten-free soy sauce
1	tsp sesame oil
2	green onions (sliced)
1	red pepper (julienned)
1	carrot (julienned)
1/2	tsp sesame seeds

INSTRUCTIONS

For the tofu and marinade: Combine garlic, ginger, soy sauce, maple syrup, shallots and sesame oil in sealable bag and add tofu. Marinate for 12 to 24 hours.
For the zucchini noodles: In a hot, medium-sized frying pan add sesame oil, garlic, ginger and chili flakes. Sauté quickly, 5 to 10 seconds. Add zucchini and toss quickly. Add soy sauce to coat evenly. This should be done quickly to ensure zucchini isn’t overcooked and still has a firm bite to it.
Remove tofu from marinade and pat dry. Sear both sides in olive oil until golden brown. Place on top of zucchini noodles and on top with chopped green onions. Enjoy!

Ginger Tofu Zucchini Noodles – from “Plant-Based Recipes”

INGREDIENTS

INSTRUCTIONS

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