I love Thai food, but it's not always made with the best ingredients in restaurants. I was determined to find a healthier way to make it. This recipe is loaded with vitamins, minerals, clean protein - and deliciousness. It seems like a lot of ingredients, but it's easy to make once you have all the ingredients. I hope you enjoy this dish as much as I do at least once a week!
This is also a great recipe to make in batches to use for multiple meals during the week.
Be sure to tag @nourishbyjd once you make it! I love seeing your creations!
INGREDIENTS:
1 medium zucchini, spiralized as “zoodles”
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
1 cup thinly sliced white cabbage
3/4 cup tofu
3 green onions, thinly sliced
2 clove of grated garlic
1 TBS coconut oil
For the dressing:
1 garlic clove
1/4 cup peanut butter
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari or Bragg's Liquid Aminos
2 tablespoons water
2.5 teaspoons pure maple syrup (or other sweetener)
1/2 tablespoon toasted sesame oil
INSTRUCTIONS:
1. Saute garlic with coconut oil and add the veggies except the zucchini, lightly saute them until they are a little soft
2. Add zucchini at the end just to warm it up a little
3. In a separate pan, saute diced tofu with the coconut oil and let it brown a little on the top. Turn them occasionally so they don’t get burnt on one side.
Dressing:
1. Mix all the ingredients together and toss it with the cooked veggies and tofu.
2. Add crushed red flakes on top to add some spice!
Brown Rice:
1. 1 cup of brown rice to 2 cups of water.
As always, enjoy with love and gratitude.
Love,
Jalpa