Ingredients: 

  • 3 large zucchini
  • 3 garlic cloves, crushed
  • 1 red capsicum, thinly sliced
  • 2 spring onions, sliced into rounds
  • 1 punnet of sprouts
  • 1/3 cup (80ml) peanut butter, crunchy or smooth what ever you prefer
  • 375gm of tofu, cut into 2cm squares
  • small bunch of coriander, chopped 
  • 1 tablespoon olive oil
  • stock from 1 cube made up to 200ml
  • 2 tablespoons rice vinegar or white wine vinegar
  • 1/4 cup (60ml) sweet chilli sauce
  • 2 tablespoons soy sauce or tamari sauce

Method: 

    1. First, cut the zucchini into noodles (zoodles) either with a julienne peeler, a vegetable peeler followed by a knife into thin strips or with a spiralizer (if you have one!). Make up your sauce by combining the vinegar, soy/tamari sauce, sweet chilli sauce & peanut butter in a bowl. 
    2. In a large frying pan or wok heat the stock until boiling, add your zucchini noodles and cook for about 3 minutes, leave to sit in the stock for now. 
    3. While the zoodles are cooking,  make up your sauce with the vinegar, tamari/soy sauce, sweet chilli sauce & peanut butter together, heat the sauce and stir to mix. Then gently add the tofu and stir and warm a little. 
    4. Heat a little olive oil in a saucepan, add the capsicum, spring onion & garlic & cook for about 2 minutes, drain the stock off the zucchini during the cooking. 
    5. Mix everything together! The sauce, the zucchini, the capsicum mixture and also most of the coriander & the sprouts & cook for another minute of so. 
    6. Sprinkle a little coriander over the top as a garnish as you serve. 

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