Keto Crispy Sesame Tofu with Zucchini Noodles Meal prep
How to Make It
Step 1
Grate the garlic and ginger and add to a bowl. Add the peanut butter, tamari, sesame oil, rice vinegar, stevia, water, and chili flakes. Whisk until a smooth sauce forms. Set aside
Step 2
Press the tofu block between layers of kitchen paper, and squeeze to release excess moisture. Cut the tofu into small cubes and place them in another bowl. Sprinkle the coconut flour and toss to coat.
Step 3
Pour the oil into a nonstick pan over medium-high heat. Add the tofu pieces in one layer and cook for 2-3 minutes per side until slightly golden. Add ¼ cup of the sauce and stir to combine.
Step 4
Drop the heat to low and let the sauce simmer down until it becomes brown and sticky. Stir the tofu to collect the sauce and remove it from the heat. At this point, the tofu should be crispy and golden. Set aside to cool.
Step 5
Spiralize the zucchini and divide the zoodles among 4 microwave-safe containers. Top the zucchini noodles with the crispy tofu. Divide the remaining sauce into 4 small containers. Garnish with sesame seeds and nigella seeds, then close the containers and store them in the fridge for up to 4 days.
Ingredients
- Garlic – 1 clove
- Ginger – 2 slice – 1″ diameter
- Peanut butter, natural, salted – 3 tbsp
- Tamari sauce, reduced sodium – 0.25 cup
- Sesame oil – 3 tbsp
- Water – 2 tbsp
- Rice Vinegar – 0.25 cup
- Liquid stevia – 10 Drop
- Gochugaru Korean Red Hot Chili Pepper Flakes – 1 tsp
- Tofu, raw (not silken), not cooked, firm, not drained – 300 g
- Coconut flour – 1 tbsp
- Oil – 2 tbsp
- Zucchini – 1 medium
- Sesame seeds – 2 tsp
- Nigella seeds ( Black sesame seeds ) – 1 tsp