Vegetarian, zesty and packing a spicy punch, this is the ultimate low-kilojoule meal, or snack.
It took a long time for tofu to feature on my weekly menu.
It wasn’t that I hated it, but the texture just weirded me out a little.
But finding firm tofu (and dressing it with more exciting flavours) was a serious game changer.
And this recipe is probably the best of my tofu tests (little biased I know!)
But heed my warning: I’m a chilli fiend, and this recipe is definitely on the spicy side. Forgo the chilli flakes and the additional drizzle of sriracha and you should manage just fine 😉
Using zucchini in place of noodles makes the carb content of the dish negligible, and means this dish can fit the paleo, vegetarian, vegan and OF COURSE coeliac moulds 😊
If you’re still not convinced, this baby takes just five minutes to throw together. Ready, steady, cook!
1 tablespoon sesame oil 200g firm tofu, cut into large cubes 1 tablespoon sriracha chilli sauce, plus extra for garnish, if desired. 1 tablespoon chilli flakes 3 zucchinis, peeled into ribbons (discard watery core) 1 tablespoon lemon juice 2 teaspoons sweet chilli sauce 1 teaspoon sesame seeds
Heat the oil in a large pan.
Meanwhile, place the tofu chunks in a bowl with the sriracha and chilli flakes. Gently toss until tofu is well-coated.
Place the tofu into the hot pan and cook on each side for two minutes, or until crispy.
Remove from the heat and set aside.
Separate the zucchini ribbons into two bowls. Add half of the lemon juice and sweet chilli sauce to each and toss well.
To serve, top each bowl with half of the tofu and sprinkle with sesame seeds. Drizzle with additional sriracha for an extra kick, if desired.