Spicy Sesame Zoodles with Crispy Tofu! SUPER easy recipe with familiar ingredients – soy sauce, peanut butter, sesame oil, garlic, zucchini, and tofu. Vegan / Vegetarian.
It begins with zoodles (zucchini noodles) threw with a thick and seriously profound zesty sesame nut sauce that will then, at that point, in the long run get stacked up with firm tofu that has been made fresh by sautéing it with a similar hot sesame nut sauce, however delaying until those firm seared pieces show up in the dish/contemplating whether this will be unusual/really adoring the surface of the cooked pieces conversely, with the tofu and sesame zoodles.
We are letting this cooked pieces circumstance happen purposefully so it seems like we accomplished more work (making an extra firm fixing) than we really did (re-utilizing a similar sauce for everything and calling it great). Do you like this technique?
No compelling reason to make a special effort for a long time with this formula. You know I’m feeble for a one-sauce wonder.
Spicy Sesame Zoodles with Crispy Tofu! SUPER easy recipe with familiar ingredients – soy sauce, peanut butter, sesame oil, garlic, zucchini, and tofu. Vegan / Vegetarian
- PREP TIME: 10 mins
- COOK TIME: 15 mins
- TOTAL TIME: 25 minutes
- YIELD: 6
Chili Sesame Sauce:
- 1/2 cup peanut butter
- 1/3 cup sesame oil
- 1/3 cup light low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons chili paste (like sambal oelek)
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1 knob of fresh ginger, peeled and grated
Zoodles and Tofu
- 12 ounces extra firm tofu
- 4–6 zucchini
- sesame seeds and scallions for topping
- Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.
- Tofu: Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
- All Together: Spiralize your zucchini and toss with about 1/4 cup sauce per serving. Top with tofu, sesame seeds, and scallions. Serve immediately.
- I did NOT cook the zoodles. I wanted this to be more like a salad, cold and creamy and crunchy. Whether or not you cook the zoodles, when the sauce hits those zoodles they’re going to get a little watery. I found that this was only a problem when I didn’t serve immediately, so to avoid excess moisture, serve it right after you toss it up!
- You may want to use more tofu depending on how many servings you are wanting to get out of this. I was fine with 12 ounces as 6 servings (just doing a small scoop of tofu on each pile of zoodles) but if you were super hungry you might want more.
- Storing this: I would store the sauce separate from the zoodles and tofu, and then toss it all together just before serving.
- Total Fat 26.2g 34%
- Cholesterol 0mg 0%
- Sodium 713.9mg 31%
- Total Carbohydrate 11.9g 4%
- Dietary Fiber 2.1g 7%
- Sugars 7.7g
- Protein 12.2g 24%
- Vitamin A 5.1µg 1%
- Vitamin C 5.6mg 6%
- Potassium 246.9mg 5%
- Phosphorus 111.7mg 9%