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  • Writer's pictureAlison Elliott

Raw Peanut Zucchini Noodles with Tofu Steak


1 Package tofu

2 Medium zucchinis

1 Red bell pepper

2 tbsp. Sunflower oil (or canola oil)

1 tbsp. Sesame seeds (optional)

Wrap the tofu in paper towels. Place the tofu between two plates with a heavy object on top of the plate to squeeze the juice out of the tofu for 8 hours. After this process, cut the tofu into 8 steaks. Heat up 2 tbsp of sunflower oil and pan fry the tofu for 10 minutes. Remove the tofu from the heat and let it cool. Use a zoodler machine to make your zucchini noodles. Cut the red bell pepper into thin slices. Combine the zucchini noodles, red pepper, and cooled tofu in a bowl. Use my peanut sauce recipe for the dressing. Add the sauce to the mixture. Sprinkle sesame seeds on top of the dish for garnish (optional).

Peanut Sauce


3 tbsp. Toasted sesame oil

3 tbsp. Peanut butter

3 tbsp. Maple syrup

3 tbsp. Liquid aminos (or soy sauce, tamari)

1 tbsp. Rice wine vinegar

1 tbsp. Lime juice

1 tbsp. Sriracha

1/2 tsp. Red pepper flakes

1/2 tsp. Garlic powder

1/2 tsp. Onion powder

Combine all of the ingredients in a blender. Blend for 2 minutes or until the mixture is smooth.

Serving Size: 4

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