Zucchini Noodles with Ginger Peanut Sauce

INGREDIENTS
3 tbsp peanut butter
2 tbsp tamari
1 tsp grated ginger
Juice of 1 lime
1 tbsp organic maple syrup
Olive oil
Extra-firm tofu, pressed and cut into 1” cubes
1 cup carrots, sliced thin
2 cup purple cabbage, sliced thin
2 medium zucchini, spiralized

DIRECTIONS
In a small jar with a lid, combine peanut butter, tamari, ginger, lime juice, and maple syrup. Shake vigorously and set aside.

Heat olive oil in a large nonstick skillet over medium. Add tofu; cook 8 to 10 mins or until tofu is crisp, stirring occasionally. Season tofu and transfer to a plate.

Oil pan again and cook carrots and cabbage until softened, about 5 to 6 mins, stirring occasionally. Season to taste.

Add zucchini noodles to pan; cook 2 to 3 mins, tossing often, to heat through but not fully cook. Add half of peanut sauce to skillet; toss to combine.

Divide veggies onto plates and top with tofu. Drizzle the remaining peanut sauce over the top.