Zucchini Noodles with Spicy Peanut Sauce

cookinglight.com

Taylor Tompkins

¼ cup cornstarch

1 (12-oz.) pkg. extra-firm water-packed tofu, drained, patted dry, and cut into 1-in. cubes

1 ½ tablespoons canola oil

¼ cup fresh lime juice

3 tablespoons creamy peanut butter

3 tablespoons lower-sodium soy sauce

1 tablespoon unsalted ketchup

1 tablespoon Sriracha chili sauce

1 tablespoon water

2 teaspoons light brown sugar

1 teaspoon grated peeled fresh ginger

2 (16-oz.) pkg. spiralized zucchini or yellow squash and zucchini (about 4 cups total)

3 cups fresh mung bean sprouts (about 5 oz.)

1 cup matchstick-cut carrots

½ cup chopped fresh cilantro, divided

¼ cup unsalted peanuts, finely chopped and divided

¼ cup chopped fresh mint

4 scallions, cut into 1-in. pieces

4 lime wedges

Directions at cookinglight.com

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