Green Coconut Curry With Zucchini Noodles and Tofu
Spiralized zucchini will never be satisfying if only used as a replacement for pasta. But when added to an easy vegetarian curry, the strands bulk up the amount of veggies, add a fun twisty texture, and eliminate the need for a base of white rice. Adding the zucchini after the green beans and snap peas have hit the heat ensures they retain a crisp-tender texture and don't wind up limp. Searing the tofu separately in a hot skillet gives it those beautiful brown, crispy edges—just be sure to press the tofu before sautéing to reduce extra moisture.
