Description

A delightful and flavorful vegan recipe for Spicy Sesame Zoodles with Crispy Tofu. The dish features zucchini noodles tossed in a creamy sesame-peanut sauce and topped with crispy golden tofu cubes. Perfect for a quick and satisfying weeknight meal.

Ingredients

For the Sauce:

½ cup creamy peanut butter
⅓ cup sesame oil
⅓ cup low-sodium soy sauce (or tamari for gluten-free)
¼ cup rice vinegar
2 tbsp chili garlic sauce (like sambal oelek)
2 tbsp granulated sugar (or maple syrup)
1 garlic clove, minced
1 tsp freshly grated ginger

For the Tofu and Zoodles:

12 oz extra-firm tofu, pressed and cubed
1 tbsp neutral oil (like avocado or canola oil)
4–6 medium zucchini, spiralized into zoodles
Sesame seeds, for garnish
Sliced green onions, for garnish

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Instructions

Make the Sauce: In a bowl or blender, combine all sauce ingredients. Mix or blend until smooth. Set aside.
Crisp the Tofu: Heat oil in a nonstick skillet over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 8–10 minutes. Once crisped, add ½ cup of the prepared sauce to the pan and stir to coat the tofu. Let it cook for another 1–2 minutes until the sauce thickens and glazes the tofu. Remove from heat.
Prepare the Zoodles: Spiralize the zucchini. If preferred warm, lightly sauté the zoodles in a dry pan for 1–2 minutes—do not overcook. Otherwise, serve raw for a refreshing crunch.
Assemble: Toss zoodles with the remaining sauce (about ¼ cup per serving). Top with crispy tofu. Garnish with sesame seeds and sliced green onions. Serve immediately.

Notes

If meal prepping, store tofu, zoodles, and sauce separately and combine just before serving.
Add shredded carrots or sliced red bell pepper for extra crunch.
Use almond butter instead of peanut butter if preferred.