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Tofu with creamy courgetti

This tofu with creamy courgetti is ideal for those who are on a low-carb, gluten-free or vegan diet. It’s actually quite filling and rather delicious too- perfect for lunch or supper!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 block hard tofu approx. 250g
  • 2 Tbsp vegetable oil
  • 1 Tbsp Kikkoman soy sauce
  • 1 tsp sesame oil
  • 1 Tbsp sesame seeds
  • For the courgetti:
  • 1 tsp sesame oil
  • 1 garlic minced
  • ½ tsp chilli flakes optional
  • 1 large courgette
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp rice wine
  • Juice of ½ lime
  • 1 tsp sesame seeds
  • Freshly ground pepper
  • For the cream:
  • 1 Tbsp vegan mayo
  • 1 tsp white miso paste
  • 1 tsp Kikkoman soy sauce
  • Drop of lime juice
  • Freshly ground pepper

Method
 

  1. Cut the tofu into 2 cm cubes. Heat the oil in a frying pan or wok, then fry the tofu on all sides until golden. Add the soy sauce, sesame seeds and oil, then cook for a minute or so, until each piece is well coated. Transfer them to a plate.
  2. Meanwhile, mix the cream and set aside. Cut the courgette into very thin, long slices using a spiralizer or julienne peeler.
  3. Wipe out the wok or pan, then heat the oil, add the garlic and chilli (if used) and stir for a few seconds. Add the courgette, stir-fry for a minute, then add the Kikkoman and rice wine, sesame seeds, ground pepper and stir for another minute or so.
  4. When soft but still has a bite, mix in the cream, and combine. Turn off the heat.
  5. Serve the creamy courgetti with the tofu.