Cauliflower noodles with spicy peanut sauce and tofu
Asian-inspired Phase 1 dish with cauliflower noodles and tofu in a creamy peanut sauce, low-carb.
Cauliflower noodles with spicy peanut sauce and tofu brings the flavours of an Asian street food stall into your own kitchen. Sturdy cauliflower noodles are joined by golden-fried tofu and a silky peanut sauce with a pleasant kick of sriracha. A savoury lunch that comes together in a flash and gives your afternoon a hearty dose of flavour.
Within Phase 1 this dish is a smart choice, as the cauliflower noodles keep carbohydrates low whilst tofu and peanut butter together deliver around 30 grams of plant-based protein. The protein and healthy fats from the peanut sauce create a lasting sense of fullness, so this protein-rich lunch carries you effortlessly through to dinner and fits perfectly into a protein diet.
Lovely with a handful of fresh bean sprouts and some extra spring onion scattered over, or with a few lime wedges to squeeze over for a fresh, tart finish.
Zo maak je het
- Fry the tofu cubes in the oil until golden on all sides.
- Add the cauliflower noodles and fry for four minutes until just cooked.
- Stir together peanut butter, soy sauce, sriracha and garlic with a splash of water until smooth.
- Pour the sauce over the tofu and noodles and toss well.
- Heat through for another minute until everything is coated with sauce.
- Sprinkle with spring onion and serve warm.
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