SPICY ALMOND BUTTER SAUCE AND CRISPY SESAME TOFU

MAKES 4 BOWLS

INGREDIENTS

TOFU

  • 12 oz firm tofu, cut into small squares
  • 4 tablespoons tamari sauce
  • 2 tablespoons coconut aminos
  • 1/2 teaspoon garlic

 

ALMOND BUTTER SAUCE

  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon tamari sauce
  • 2 tablespoons hot water
  • 3 tablespoons almond butter
  • 1 tablespoon sriracha sauce

 

  • 4 spiralled zucchini

 

INSTRUCTIONS

TOFU

  1. Place your tofu between two cutting boards and place a heavy rice bag over it, allow the water to drain out of tofu for 20 minutes.
  2. Once tofu is ready. Cut the tofu into small squares.
  3. In a medium bowl add in the tamari sauce, coconut aminos and garlic. PLace your tofu squares into the bowls nd allow them to marinate for 15-20 minutes.
  4. Heat up your deep fryer to 375 F. Once Deep fryer is ready place your tofu square into the basket and drop them into fry for about 3-4 minutes. Fry all tofu squares and set aside to cool down.

 

ALMOND SAUCE

  1. Place maple syrup, lime juice, tamari sauce, hot water, almond butter and sriracha sauce into a bowl. Mix well and evenly. Mix until you have a smooth and creamy sauce.

 

ZUCCHINI

  • Spiralize all zucchini. Once spiralized use scissors to cut through the zucchini and create shorter lengths.

 

Once everything is ready place zucchini in a bowls and add in the tofu squares. Sprinkle in some sesame seeds and flax seeds. Add in the almond butter sauce and enjoy:)

 

 

 

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