Ingredients
The following ingredients have 4 Servings
- 4 TBS creamy peanut butter
- 1/2 cup + 1 TBS (135ml coconut milk (I used full-fat coconut milk for a richer flavor))
- 1/3 cup (80ml) water
- 2 tsp low-sodium tamari sauce (or soy sauce if not gluten free)
- 1 tsp to 1/2 TBS lime juice (optional)
- 1 1/2 TBS olive oil (divided)
- 1 1/2 lbs (680g) zucchini
- 1 lb (450g) lotus root, peeled and thinly sliced
- 1/2 lb (225g) snow peas
- 1/4 lb (115g) shiitake mushrooms, rinsed and sliced
- 1 medium red pepper (seeded and thinly sliced)
- 1/4 lb (115g) fried tofu (optional)
- salt (to taste)
- green onions (sliced)
- red pepper flakes
- black sesame seeds
Instruction
- In a saucepan, mix peanut butter, coconut milk, water, and tamari and bring to boil. It may take a minute or two before the peanut butter is soft enough to mix with the other ingredients. Before heating the sauce, I blended all the ingredients together so that it mixed better. When sauce boils, turn off the heat. Taste and adjust seasoning to your liking.
- Cut off both ends of the zucchini and make zucchini noodles using a spiralizer, a julienne peeler, or a knife. You can serve zucchini noodles raw, or cook them with 2 teaspoons of olive oil for 1 or 2 minutes.
- Heat 1 tablespoon of olive oil in a sauté pan over medium heat, and cook lotus root for 3 minutes. Sprinkle a tiny bit of salt on top. Dish up lotus root, and add remaining olive oil to the pan. Cook snow peas, red pepper, mushrooms, and fried tofu for about 3 minutes. Turn off heat.
- Toss zucchini noodles with about half of the peanut coconut sauce. Save the rest for serving. Top noodles with lotus root, snow peas, mushrooms, and fried tofu. Drizzle more sauce to the bowls, if necessary.
