![]() Add in the zucchini noodles and cook another 2 minutes.We just want them to soften ever so slightly over the high heat. Toss in the bell peppers, green onions, carrots, red cabbage and snow peas. Add a tad bit of oil if not using a coated pan. Prep the other veggies and heat up your wok or pan over medium-high heat.Cook the tofu, make the dressing, and spiralize the zucchini as noted above.Either way will work great here! You can also spiralize or julienne your carrots if you like. The zucchini on the left has been spiralized and the zucchini on the right has been julienned. Next, prepare the zucchini using a spiralizer or julienne tool (wouldnât hurt to cook up the whole block and save the other half for later. You can try the Stuffed Asian Spaghetti Squash recipe here.More Zucchini Noodle Inspiration How To Cook Crispy Tofuįirst, cook the tofu and mix the peanut dressing.Recipe variations for Spicy Thai Zoodles: ![]() If you donât want such a large one (itâs really not that big though), you could get a handheld spiralizer, although I have heard those are a pain to deal with.Itâs less than $20 and really easy to use. If you donât have a spiralizer, I highly recommend the one I purchased off Amazon. Saute for 2-3 minutes, then add eggs, green onions, and cilantro to the skillet toss to combine/coat well. Add the zucchini noodles to the skillet, toss gently to coat/mix. Press the paper towels against the zucchini to absorb the moisture- you can even roll up a bit to get the most water out as possible.In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger whisk well to combine pour mixture over the vegetables in the skillet.Add carrots, mushrooms, and garlic saute over medium high heat for 5 minutes or until veggies are a bit under-cooked. ![]()
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