Did you know I have dinner with my college girlfriends (almost) every week? We’ve been doing it since 2008 — so over the years, we’ve shared a lot of meals together. At our last girl dinner, we were chatting about what each of our signature dishes are — I was curious about what they’d say my signature dish was, because I strive to keep things fresh in my kitchen! The answer was ‘something fresh and Asian-inspired, or a make-your-own entrée salad’. And fair enough! Those are my favourite things to eat (and to serve when I’m entertaining). You’ll find lots of those recipes here on the blog!
So, I decided to turn one of my ‘signature dishes’ on its head and use new ingredients in new ways. I revisited tofu, which I’ve marinated with savoury, sesame flavours and finished with a golden crisp. I made the creamiest Asian-inspired sauce with no peanut butter in sight (hint: the secret ingredient is cooked carrots)! It was also my first time making zoodles (spiralized zucchini ‘noodles’) and I’ll chat more about it in this post. My Carrot Cashew Zoodles with Crispy Sesame Tofu is an ultra-light, ultra-fresh spring stirfry brimming with clean, plant-based protein. Cheers to stepping outside of your comfort zone in the kitchen!
