Zucchini and Tofu Bowl

10 min

Nutritional info

kcal

197

protein

23.7 g

carbs

4.1 g

fats

12.1 g

fiber

3 g

Chives

55

Canola Oil

Courgette

Tofu

450

Soy Sauce

7

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Ingredients

55ml Chives
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1 Canola Oil
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1 Courgette
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450g Tofu
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7ml Soy Sauce
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Cooking instructions

Step 1

To make the chive oil: Heat oil in a saucepan over medium heat. Add onion chives into the saucepan until the oil is hot, but not smoky hot. Stir briefly. Reduce the heat to medium-low and let the chives simmer in oil without cover on for 20 minutes. Watch occasionally to make sure the oil is not too hot to avoid burning the chives. The chives should be dark greenish brown instead of black when the chive oil is ready.

Step 2

To make the roasted tofu: Preheat oven to 425 ℉. Heat 2 teaspoons of canola oil in a skillet over high heat until the oil is hot. Add tofu cubes and fry until all sides turn slightly brown. Transfer the tofu cubes onto a baking sheet and roast in oven for 20 minutes until they are golden brown.

Step 3

Sprinkle salt and pepper to taste.

Step 4

Let the chive oil cool slightly. Combine all the sauce ingredients and mix well in a small mixing bowl.

Step 5

Use a spiralizer to make zucchini noodles.

Step 6

Toss the sauce and zucchini noodles together. Garnish with fresh chopped chives and roasted sesame. Serve with roasted tofu immediately.

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