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Preparation

1. Use towels to press tofu and remove/absorb water. Repeat as needed with new towels.
2. Preheat the oven to 400 F. Cube tofu into 1-inch sections. In a medium bowl and toss tofu with oil 1 tablespoon coconut aminos, and corn starch. Bake on baking sheet for 20-25 minutes or until edges are golden brown.
3. Meanwhile, use a spiral tool or hand spiralizer to make the zucchini noodles. You may also cut into thin strips with a vegetable peeler or cube if desired.
4. In a medium pot mix red curry, coconut cream, peanut butter, remaining coconut aminos, brown sugar, apple cider vinegar, and water. Simmer on low for about 10 minutes while stirring occasionally.
5. Peel and devein shrimp, add juice from the half lime and pepper. In a medium non-stick pan sauté shrimp with remaining olive oil for 2-3 minutes per side until shrimp is bright pink. Set aside.
6. Mince garlic and slice bell pepper into strips. Place back in the pan on medium-high heat along with zucchini and cook for 3-4 minutes. Don’t over cook or zoodles will become watery.
7. Place zucchini noodles on four plates and evenly divide tofu, shrimp and curry sauce over each. Top with cilantro leaves.