Zucchini Noodle Stir Fry
Ingredients
- ⅓ cup low-sodium tamari sauce
- ¼-½ jalapeño peppers, chopped (remove seeds for less heat)
- 1½ Tbs. unseasoned rice vinegar
- 1 Tbs. palm sugar
- 1 tsp. plus 1 Tbs. peanut oil, divided
- ½ sweet onion, thinly sliced
- 1 Tbs. minced fresh ginger
- 4 cloves garlic, minced
- 1 large sweet red pepper, julienned
- 1 cup snow peas, sliced thinly on the bias
- 1 cup shredded carrots
- 2 packed cups baby spinach
- 3 medium zucchini, spiralized or thinly sliced (see "Notes from Chef Jeanette")
- 12 oz. cooked tofu
- ½ cup chopped fresh cilantro for garnish, optional
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