Tofu–Zucchini Skillet with Peanut Coconut Sauce
Serves 1
Directions
- 1Heat oil in a pan and fry tofu for 5–6 minutes until golden, then set aside.
- 2In the same pan, sauté zucchini for 2–3 minutes until just tender.
- 3Stir together coconut milk, peanut butter, soy sauce, lime juice, ginger, and chili.
- 4Add sauce to the pan and simmer 2–3 minutes until creamy.
- 5Return tofu to the pan and coat evenly.
- 6Adjust seasoning with lime juice or soy sauce if needed.
Ingredients
- 200 g firm tofu
- 250 g zucchini
- 1 tsp neutral oil
- 120 ml coconut milk
- 1 tbsp natural peanut butter
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1/2 tsp ginger
- 1/2 tsp chili flakes
- fresh cilantro (optional)
- lime juice (optional)
Equipment
pan