Bulletproof ultimate favorite mint mocha

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Prep Time: 10 mins

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Ingredients
  • 1/2 cup peanut butter
  • 1/3 cup sesame oil
  • 1/3 cup light low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons chili paste
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 knob of fresh ginger, peeled and grated
Instructions
  1. Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.
  2. Tofu: Press excess moisture out of the tofu. Cut into bite-sized pieces. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate/absorb into the tofu and becomes brown in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nice golden brown tofu with some little yummy browned bits from the sauce.
  3. All Together: Spiralize your zucchini and toss with about 1/4 cup sauce per serving. Top with tofu, sesame seeds, and scallions. Serve immediately.
Notes
  • If you want to add a protein, stir fry it first, before the vegetables, then remove from heat while you cook the vegetables. Add back into the pan at the end with the noodles.

Nutrition Fact: Calories Per Serving: 450