May 18, 2016
Spicy Sesame Zoodles? I say yes. And throw in some crispy tofu for good measure. This is SO totally how we roll.
Are you down with this?
It starts with zoodles (zucchini noodles) tossed with a thick and intensely deep spicy sesame peanut sauce that will then eventually get loaded up with crispy tofu that has been made crispy by just pan-frying it with the same spicy sesame peanut sauce, but waiting until those crispy browned bits appear in the pan / wondering if this is going to be weird / actually loving the texture of the browned bits in contrast with the tofu and sesame zoodles.
We are letting this browned bits situation happen intentionally so it feels like we did more work (making an additional crispy topping) than we actually did (re-using the same sauce for everything and calling it good). Do you like this strategy?
No need to go out of our way for multiple sauces with this recipe. You know I’m weak for a one-sauce wonder.