Go Back
Print
Carrot Cashew Zoodles with Crispy Sesame Tofu // JustineCelina.com

CARROT CASHEW ZOODLES WITH CRISPY SESAME TOFU

My Carrot Cashew Zoodles with Crispy Sesame Tofu is an ultra-light, ultra-fresh spring stirfry brimming with clean, plant-based protein. 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!
Course Main Course
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6
Author Justine

Ingredients

CRISPY SESAME TOFU

  • 2 350g packages extra firm tofu
  • 2 tbsp liquid aminos (or soy sauce)
  • 2 tbsp fish sauce
  • 2 tbsp sesame oil
  • Juice from 2 limes
  • 2 tbsp grated ginger
  • 2 cloves grated garlic
  • 1 tbsp coconut oil

VEGGIE STIRFRY

  • 2 carrots
  • 3 celery stalks
  • 1 package snap peas
  • 1 red pepper
  • 1 yellow pepper
  • 1 small head of brocolli

CREAMY CARROT SAUCE

  • 3 carrots
  • 1/4 cup water
  • 2 tbsp liquid aminos (or soy sauce)
  • 2 tbsp fish sauce
  • 1 tbsp sesame oil
  • Juice from 1 lime
  • 1/2 tbsp Sriracha
  • 1/2 tsp garlic powder
  • 1/2 tbsp shallot
  • 1 tbsp extra virgin olive oil

TOASTED CASHEWS & SESAME SEEDS

  • 3/4 cup cashews
  • 1/4 cup sesame seeds
  • 1 tbsp coconut oil

Instructions

CARROT CASHEW ZOODLES WITH CRISPY SESAME TOFU

  1. Start by marinating your tofu. If you’re just starting dinner and you only have the time to marinate the tofu that it takes you to prepare everything else, that’s okay — but the more time it can marinate, the better. If you’re planning ahead, prepare the tofu marinade the night before, or the morning you’ll make the recipe.

CRISPY SESAME TOFU

  1. Remove the tofu from the package and place it between 2 sheets of paper towel. Pushing down with your hands, squeeze the excess liquid out from the tofu blocks.
  2. Slice the tofu into 1″ cubes.
  3. Add all ingredients to a large mixing bowl and whisk together.
  4. Add the tofu pieces and toss until thoroughly coated with the marinade.
  5. Cover and refrigerate until you’re ready to cook, up to 24 hours.
  6. When ready to cook, heat 1 tbsp coconut oil in a skillet.
  7. Drain any excess tofu marinade into a separate bowl. Reserve for later.
  8. Toss the tofu pieces in 3 tbsp of cornstarch, until fully covered.
  9. Add the tofu pieces to the skillet, cooking for up to 2 minutes per side, or until golden brown.
  10. 10. Transfer to bowl with the remaining marinade, toss and set aside.

TOASTED CASHEWS & SESAME SEEDS

  1. Wipe down skillet and heat 1 tbsp coconut oil.
  2. Add cashews and sesame seeds, stirring constantly until slightly toasted.
  3. Set aside.

CREAMY CARROT SAUCE

  1. Chop carrots and add to a microwave safe dish.
  2. Cover with 1/4 cup water.
  3. Microwave for 4 minutes.
  4. Add cooked carrots and water to your Vitamix (or similar), along with the rest of the ingredients.
  5. Blend until smooth and set aside.

VEGGIE STIRFRY

  1. Spiralize 3 zuchinnis.
  2. Wipe down skillet and heat 1 tbsp coconut oil on high heat.
  3. Add veggies, and sauté until slightly softened but crisp — about 3 minutes.
  4. Set aside.

Now it’s time to combine it all!

  1. First, grab the bowl of zoodles, and add the stir fried veggies while they’re still hot.

  2. Add the Creamy Carrot Sauce to the bowl, and toss to combine.

  3. Plate the zoodle mixture.

  4. Top each plate (or the serving platter) with the Crispy Sesame Tofu and a sprinkling the toasted nuts.

  5. Chop cilantro and garnish.

  6. Cut lime wedges to serve with each plate (or the platter).

  7. Voila! Serve immediately and enjoy.