Hey there, veggie lovers!
Are you in the mood for something healthy and fun to eat? I’ve got just the dish for you!
Today, I’m sharing my delicious zoodles with tofu recipe.
If you’re wondering what zoodles are, they’re simply noodles made from zucchini.
Pair them with some crispy tofu, and you’ve got a meal that’s light yet filling.
Let’s dive into this tasty and easy recipe!
Possible Ingredient Alternatives
Peanut butter can be replaced with almond butter or sunflower seed butter for those with peanut allergies. These alternatives offer similar creamy textures and healthy fats, while providing unique flavor profiles. Adjust the amount slightly to taste.
Sesame oil can be substituted with olive oil or avocado oil for those who don’t enjoy sesame’s strong flavor or have allergies. While the distinct sesame taste will be lost, these oils still provide necessary fat for the sauce. Use the same amount as called for in the recipe.
Tofu can be swapped with chickpeas or tempeh for different protein options. Chickpeas offer a firmer texture and nutty flavor, while tempeh provides a meatier consistency and fermented taste. For chickpeas, use one 15-ounce can, drained and rinsed. For tempeh, use an equal weight to the tofu called for in the recipe. Both alternatives maintain the dish’s plant-based protein content while accommodating different dietary preferences.
Preparation Time | 10-15 minutes |
Cooking Time | 10-20 minutes |
Total Time | 20-35 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1450
- Protein: 45-55 g
- Fat: 90-100 g
- Carbohydrates: 80-90 g
Ingredients
- 1/2 cup peanut butter
- 1/3 cup sesame oil
- 1/3 cup low-sodium light soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons chili paste (such as sambal oelek)
- 2 tablespoons granulated sugar
- 1 clove garlic, finely chopped
- 1 piece of fresh ginger, peeled and grated
- 12 ounces extra firm tofu
- 4 to 6 zucchini
- Sesame seeds and green onions for garnish
Step 1: Prepare the Sauce
Combine all the sauce ingredients in a jar and shake well, or place them in a food processor and blend until smooth.
If you plan to use the sauce cold, refrigerate it for a while to enhance the flavor infusion.
This step can be done ahead of time to allow the flavors to meld.
Step 2: Cook the Tofu
Start by pressing excess moisture out of the tofu to ensure it crisps up nicely.
Cut the tofu into bite-sized pieces.
Heat a small amount of oil in a nonstick pan over medium heat.
Add the tofu to the pan and stir fry until it achieves a golden brown color.
Once browned, add about 1/2 cup of the prepared sauce to the pan.
Allow it to simmer until the sauce starts to evaporate and absorb into the tofu, caramelizing slightly.
Keep gently flipping the tofu and scraping any browned bits off the bottom.
You should end up with golden brown tofu with delicious sauce-infused bits.
Step 3: Prepare and Serve the Zucchini Noodles
Spiralize your zucchini to create noodle-like strands.
Toss the zucchini noodles with about 1/4 cup of sauce per serving.
This will ensure the zucchini is nicely coated and flavorful.
Top the noodles with the prepared tofu, a sprinkle of sesame seeds, and chopped scallions for a fresh crunch.
Serve the dish immediately to enjoy the contrast between the warm tofu and the fresh zucchini noodles.