Harvest Recipes: Peanut Tofu Stirfry & Zucchini Pasta

I have had a spiralizer for many years now and substituting zucchini for pasta is a great way to cut out those carbs!This is also great as we enter zucchini season in the garden as there are many different variations on stirfry. So don't be afraid to get creative. One of my regular recipes is Pepito Pesto & Zucchini noodles (here is that recipe.) Gracie likes it so much she will take it in her lunch! SCORE!  

Here is one of my latest zucchini pasta creations. It was completely gone - no leftovers what so ever! 

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Peanut Tofu Stirfry

1 brick extra firm tofu - cut into cubes (Melissa's or Trader Joes is my favorite)

1/2 c. sliced white onion

1 cup roasted peanuts

1/2 c. sliced red/orange sweet pepper

2 tbs tamari or soy sauce

2 tbs high heat oil (i used avocado but you have many options ie,  canola, coconut)

2 medium zucchini

Peanut Sauce

2 tbs rice or apple cider vinegar

2 tbs tamari or soy sauce

2 tbs light oil (avocado or canola)

2 tbs peanut butter

1 clove of garlic

Juice of one lime 

1tsp of garlic chili sauce (optional)

1.  Heat your wok or favorite non-stick skillet with oil on med-hi heat. Add tofu. Fry for 5 minutes stirring frequently. Add onion. Cook until tofu is golden on all sides
2. While tofu and onions are cooking, spiralize your two zucchini. Put noodles in large pasta bowl.
3. When tofu is browned add peanuts. Cook for another 5 minutes until peanuts are golden.
4. Add 2 tbs of tamari and red peppers. Stir frequently. Cook for two minutes. Remove from heat.
5. Add ingredients for peanut sauce to blender. Blend until completely combined. This mixture should be the consistency of an oil and vinegar mixture. If it is a bit thick at a tbs of water and blend again.
6. Add tofu mixture and peanut sauce to raw zucchini pasta. Toss and serve immediately.