Zucchini Noodles With Ginger-Peanut Sauce
This yummy lunch is low-FODMAP and low-carb, too. Don’t be surprised if it becomes an anytime go-to. by Jamie Vespa, R.D. Recipe Developer
It's smart to avoid high-fiber veggies during a flare, and cooked zucchini noodles are an excellent low-residue alternative. (Low-residue just means low-fiber, by the way.) And the tofu here is a great source of calcium, which is especially important for UC patients on steroids. Get the scoop on how we developed our UC Cooking Club recipes!
- 3 Tbsp. natural creamy peanut butter
- 2 Tbsp. lower-sodium soy sauce
- 1 ½ tsp. freshly grated ginger
- Juice of 1 lime
- 2 tsp. pure maple syrup
- 2 Tbsp. extra-virgin olive oil, divided
- 1 (14-oz.) block extra-firm tofu, drained, patted dry, and cut into 1-in. cubes
- ½ tsp. kosher salt, divided
- 1 ½ cups matchstick carrots
- 1 red bell pepper, thinly sliced
- 4 medium zucchinis, trimmed and spiralized into thin noodles
- In a small bowl, combine peanut butter, soy sauce, ginger, lime juice, and maple syrup, stir with a whisk. Set aside.
- Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add tofu; cook 8 to 10 minutes or until tofu is golden and crisp, stirring occasionally. Season tofu with ¼ tsp. salt; transfer to a plate.
- Add remaining 1 Tbsp. oil to pan. Cook carrots and bell pepper until softened, about 5 to 6 minutes, stirring occasionally. Season with remaining ¼ tsp. salt.
- Add zucchini noodles to pan; cook 2 to 3 minutes, tossing often, to heat through but not fully cook. Add tofu and half of peanut sauce to skillet; gently toss to combine.
- Divide zucchini noodle mixture evenly between 4 plates. Drizzle remaining peanut sauce over the top.