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Vegan carrot noodles with peanut dressing and glazed tofu

Sometimes the easiest, laziest and most spontaneous attempts in my kitchen turn out to be the most impressing ones – such as these vegan carrot noodles with peanut dressing and glazed tofu. If you’re active in your kitchen on a regular basis, you’ll have most of the ingredients handy for this meal, so that all it takes is a quick stop at the shops to buy carrots and tofu. And then: Off you go!

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Personally, I can’t actually decide what the bast part of this vegan meal is: the crunchy carrots, fried in sesame oil and tossed with sesame seeds? The soy- and maple-glazed tofu, also fried in sesame oil? Or is it the creamy and spicy peanut sauce, made wit chillies and garlic?

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Actually, hang on a second. I’ve got the answer: It’s the combination of all three things, which make this quick and simple vegan meal so delicious! You’ll need a spiraliser to prepare the carrots – if it’s of any help, I personally own the simplest and possibly cheapest model which is out there, and I’m totally happy with it.

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Have fun cooking, and enjoy this plant-based meal!

Love,
Lea Lou

Vegan carrot noodles with peanut dressing and glazed tofu

For two servings.

For the dressing:
1 garlic clove
2 tbsp sesame oil
1 tbsp white wine vinegar
1/2 lemon, juice only
1 tsp soy sauce
2 tbsp peanut butter (I use crunchy)
A pinch chili flakes
Sea salt and black pepper, freshly ground

For the tofu:
300 g firm tofu
1 tbsp corn starch
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp sesame oil

For the vegetables:
5–6 medium-sized carrots
2 spring onions
1/2 red chili
1 tbsp sesame oil
Sea salt and black pepper, freshly ground

To serve (optional):
Sesame seeds, roasted
Parsley, chopped

Method:
Start with making the dressing: Peel and press the garlic. Whisk together sesame oil, white wine vinegar, lemon juice, soy sauce and peanut butter, stir in garlic, chili flakes, and season with salt and pepper to taste.

Cut the tofu into bite-sized cubes, arrange between two layers of kitchen paper and carefully, but firmly press all liquid out of the tofu. The drier it is, the crunchier it will be eventually! Toss tofu in corn starch (you could place the tofu cubes and corn starch in a freezer bag, close it and thoroughly shake the bag to ensure the tofu is entirely covered in starch). 

In a small bowl mix the soy sauce with maple syrup, add the tofu and marinate it from all sides for a couple of minutes.

Heat a medium-sized pan over high heat, add the sesame oil, then fry the tofu cubes for about 5 minutes, stirring and turning occasionally.

For the carrot noodles wash the carrots (optionally peel them) and, using a spiraliser, turn them into “noodles“.

Wash ad thinly slice the spring onions, wash, core and finely chop the chili.

Heat the remaining sesame oil in a large pan, add carrots, spring onions and chili to the pan and sauté the vegetables for about 5 minutes, stirring. The carrots should be cooked, yet crunchy.

Mix carrot noodles with the dressing and arrange on two plates. Top with tofu and sprinkle with sesame seeds and parsley (optional) to serve. 

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