Yield: Makes 4 servings
14-ounce block firm tofu
1 medium zucchini
1 red bell pepper
2 cups thinly sliced purple cabbage
1/3 cup creamy peanut butter
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon fresh squeezed lime juice
1 teaspoon Kikkoman® Rice Vinegar
2 tablespoons water
½ cup cilantro
¼ cup chopped peanuts
Preheat oven to 350° F and line a baking sheet with parchment paper. Cut tofu into ¾-inch pieces and arrange in a single layer on baking sheet. Spray with cooking spray and bake for 25 to 30 minutes or until tofu is golden brown. Set aside to cool.
While tofu is baking, spiralize zucchini into noodles and add to a large mixing bowl. Thinly slice red pepper and add to the same bowl. Peel carrots, and then use the vegetable peeler to cut carrots into thin ribbons. Add to the mixing bowl. Thinly slice cabbage and add to the rest of the vegetables in the bowl. Toss to mix.
To make the peanut sauce, combine the peanut butter, soy sauce, lime juice, vinegar and water in a small bowl and whisk until a thick sauce forms. Add sauce, tofu and cilantro to the mixing bowl with the vegetables and use a wooden spoon to mix until everything is coated with sauce. Transfer everything to a serving dish and top with chopped peanuts to serve.
Recipe by Deborah Murphy, MS, RDN