200g Firm Tofu
1 Courgette
1 Large Carrot
1 Small Red Onion
1 Red Pepper
Handful of Coriander
Flaked Almonds
Rapeseed Oil
1tsp Cornflour
2 Cloves of Garlic
¼ Red Chilli
Small portion of Fresh Ginger
For the sauce / marinade:
1tbsp Almond Butter (or any nut butter)
Juice of 1 Lime
2tsp Tamari / Soy Sauce
Small squeeze of honey
Salt and Pepper
Wash the courgette and carrot and then spiralize into twirls or peel into ribbons.
Chop the onion and pepper, along with the garlic, chilli and ginger.
Make the marinade by combining all ingredients and stirring well.
Remove the tofu from the packaging, press to remove excess moisture and slice into cubes. Place into a bowl and pour over ½ of the marinade. Sprinkle with 1tsp of corn flour and mix until well coated.
Add oil and crushed garlic to 2 pans.
In one, add the coated tofu and pan fry until crisp and firm. In the other, add the spices, onions and peppers and pan fry until golden, before adding the spiralized veg. Once the tofu is cooked through and the veggies are crisp, combine the two pans. Drizzle over the remaining dressing and mix well.
Add the contents of the pan to bowls, before sprinkling over some fresh coriander and flaked almonds! YUM!
This recipe would also be great with noodles as well as spiralised veg.