Curry Peanut Zoodles with Tofu and Bok Choy

Zucchini noodles

Zucchini noodles (aka “zoodles”) are probably one of my favorite light summer dinners.  They are so versatile, healthy, and low-carb.  They are great tossed with marinara or pesto instead of traditional pasta, or you can make more of a cold salad dish with them and a roasted red pepper vinaigrette.

Zoodles are an essential part of our meal rotation  right now because we are drowning in zucchini from my garden. Like 3 zucchini per person per day drowning.  My 2 zucchini plants from Springdale Farms are absolutely killing it right now and making me give away zucchini to all of my family, neighbors, and co-workers.  I’ve become pretty popular in the office as the weird produce lady who will bring you ingredients for your dinner…

This recipe is a variation of some kind of Asian zoodle bowl that I eat about once a week.  There are a few steps, and it may look like a lot of ingredients, but the sauce can be made in advance or substituted with a bottled coconut curry sauce of your choosing.

Curry Peanut Zoodles with Tofu and Bok Choy
serves 2 or 3

2 medium zucchini, spiralized or cut into very thing strips

For the Tofu:
1 lb of extra firm tofu
2 tbs of soy sauce
1 tsp of siracha
2 tsp of curry powder
1 tsp garlic powder
1/2 tsp ginger powder
1 tbs canola oil

For the Curry Peanut Sauce (from Isa Does It)
2 tsp olive oil
1 tbs minced fresh ginger, or 1 tsp of ginger powder
3 cloves garlic, minced
1 cup water
1/2 cup smooth peanut butter
2 tsp mild Indian curry powder
2 tbs rice vinegar
2 tbs tamari
2 tbs agave nectar
1 tsp sriracha

For the Bok Choy:
2 or 3 heads of baby bok choy, broken up into spears
1 tbs olive oil
dash of garlic powder and salt

First, prep the tofu.  Cut the tofu into 1 inch thick pieces and wrap thickly in paper towels.  Place several heavy cutting boards/books/pans on the tofu to press the water out for at least 30 minutes.  Then cut the tofu in cubes and toss with the rest of the tofu ingredients except for the canola oil.  Let sit for 5 minutes to absorb the flavors.

In the meantime, preheat the oven to 375.  Toss the bok choy with olive oil, garlic powder, and salt, and arrange on a heavy baking sheet.  Set aside while finishing the next step for the tofu.

Heat a frying pan with the canola oil over medium heat.  Add the tofu and sauté  for 5 minutes or until browned on all sides.  Add to the baking sheet with the bok choy and bake for 15 minutes.

While the tofu and bok choy and are baking, make the curry sauce.

In a high wall frying pan or large sauce pan, add the olive oil and preheat over medium-low heat. Then, sauté the ginger and garlic in the oil for about 30 seconds.  Add the water to deglaze the pan, then turn up the heat to medium heat. Once the water is warm, add the peanut butter, curry powder, rice vinegar, tamari, agave, and sriracha. Continue to gently stir the sauce until the ingredients are well mixed and the sauce is smooth.  Taste and adjust the curry or sriracha to taste.

To assemble the dish, put zoodles in a large bowl, top with sauce, tofu, bok choy, and diced green onions if desired.  The zoodles will soften a bit from the heat of the sauce.  If you prefer more cooked zoodles, microwave them for about 30 seconds before assembling the dish.

Continue Reading

Comfort Food is Love – Barbecue Tofu with Chipotle Butternut Mac

064 with text

Last week, work took me to Omaha, Nebraska for a few days.  I can’t say too much about Omaha as most of my time was spent on a plane or in a meeting, but I did get to enjoy a fantastic dinner at Isa Chandra Moskowitz’s vegan restaurant, Modern Love. Unfortunately, I wasn’t able to take a lot of photographs of my food as I was having dinner with a work colleague.

One of the dishes I had was the Mac and Shews – a to-die-for combination of vegan mac and cheese, pecan crusted tofu, barbecue cauliflower, and kale.  The mac was slightly sweet and reminded me of butternut squash.  The tofu was cooked perfectly, and the combination of barbecue, pecans, and mac and cheese was the definition of comfort food.

Continue Reading

Healthy Hummus Avocado Breakfast Sandwich

Hummus Avocado Breakfast Sandwich

Hummus avocado breakfast sandwich

 

Hi there!  Let’s just not talk about the fact that it’s been several months since I last posted.  The only thing I can say is that life seemed to have gotten in the way – new house, new dogs (!), and planning a wedding.  It’s been crazy.  We are now less than nine months from the wedding, and with the new year, I have started to focus on cleaner eating.

Continue Reading

Sweet Corn Guacamole

Fresh sweet corn guacamole

fresh sweet corn guacamole

I don’t know about you, but we have been finding awesome corn so far this season. There has not been a bitter ear in sight. It has all been that juicy, sweet, worm-less perfection that I wait all summer for. Since it has been so great, I have been continually overestimating how much corn we can eat. The good news? Leftover corn is so versatile!

Continue Reading

Salted Lavender Shortbread Bars

Lavender shortbread bars

Lavender shortbread bars

 

Coming May 1st, we may have to rename this blog.  The kitchen is about to get a lot less coveted.  No, I am not forcing Steven to give up his brewing, and I am certainly not giving up cooking.  On May 1st, we will be New Jersians with a whole house to our selves! And a whole kitchen to myself once Steven sets up his basement brewery! Now, before you judge me and presume that I have banished my fiance to the basement, know he is thrilled about his new brew space.  In fact, Steven decided halfway through our house search (which took all of one day) that a basement was absolutely necessary.  Plus, he’s getting a fermentation chamber so he’s plenty happy.

Continue Reading

Easy Ramen Noodle Bowl

Easy Ramen Noodle Bowl

Ramen Noodle Bowl

Ever get a craving for a big bowl of salty ramen noodles?  You know those noodles you would get for 25 cents out of your dorm vending machine late at night?  This recipe will totally satisfy those cravings, and it is (probably) healthier than the original.  Hey, at least it’s vegan!

Continue Reading

Baked Kale & Artichoke Dip

kale and artichoke dip

 

Last weekend Steve and I went to Revel in Atlantic City for our friend’s birthday.  Its been so long since I got all dressed up and went clubbing, and I was suffering from a pretty nasty cold.  But I rallied and pulled it together to celebrate our friend turning a quarter century.  His girlfriend got us a room at Revel, booked dinner reservations for 8 people, and had VIP bottle service set up at HQ Nightclub.  The night was fantastic, and I feel like we really rung in his birthday right.  That being said, I am still recovering one week later…

Continue Reading