How To Make Peanut Zucchini Noodles With Tofu | VeganCookbook.com

Peanut Zucchini Noodles With Tofu

I hope you'll enjoy making (and consuming) these delicious noodles as much as I did! The dish is relatively easy to make and it can be done in under 30 minutes - prep included.

For those who prefer graphical presentation, I've created this nice infographic. Below the infographic, you can find the textual version of the recipe (it's printable!).

If you like the recipe, please share it with your friends and family!

So, let's learn how to make peanut zucchini noodles with tofu in style ;).

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Recipe ID:

Name:

Peanut Zucchini Noodles With Tofu

Serving Size:

Family

Complexity:

Medium

Time Frame:

30 minutes

Prep Time:

20 minutes

Cook Time:

10 minutes

Calories:

350 per serving

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Ingredient List:

Here's the ingredient list for a family serving size.

Also, in order to make everything easier for you, we've listed both Imperial & Metric measurement systems for the individual ingredients. 

Imperial

Metric

  • ¼ cup of peanut butter, smooth
  • 1 tablespoon of sesame oil
  • 1 teaspoon of coconut aminos*
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of lime juice (fresh is best)
  • 1 1” piece of ginger
  • 2 cloves of garlic, minced
  • 3 zucchinis—spiralized*
  • 1 12-ounce brick of extra-firm tofu
  • 3 teaspoons of canola oil, divided
  • 1 cup of mushrooms
  • 1 cup of Snow Peas
  • square-o
    1 large onion-chopped
  • square-o
    1 red bell pepper—diced
  • square-o
    2 diced jalapeños
  • square-o
    ¼ cup of sesame seeds
  • square-o
    Black pepper, to taste
  • 60 g of peanut butter, smooth
  • 15 ml of sesame oil
  • 5 ml of coconut aminos*
  • 5 ml of apple cider vinegar
  • 5 ml of lime juice (fresh is best)
  • 1 1” piece of ginger
  • 2 cloves of garlic, minced
  • 3 zucchinis—spiralized*
  • 340 g of extra-firm tofu
  • 15 ml of canola oil, divided
  • 75 g of mushrooms
  • 150 g of Snow Peas
  • square-o
    1 large onion-chopped
  • square-o
    1 red bell pepper—diced
  • square-o
    2 diced jalapeños
  • square-o
    40 g of sesame seeds
  • square-o
    Black pepper, to taste

How To Make the noodles:

  • Cut tofu into small cubes and arrange on a cutting board.
  • Place paper towels over the tofu and top with a heavy dish (this eliminates any excess liquid). Let stand for about 20 minutes.
  • Prepare vegetables and set aside.
  • In a small bowl, add peanut butter, apple cider vinegar, sesame oil, lime juice, garlic, and coconut aminos and whisk together until smooth.
  • In a wok or large skillet, heat 1 1/2 teaspoons of canola oil over medium-high.
  • Add tofu and cook for about a minute and a half each side.
  • Remove from wok and set aside. Then heat remaining oil, along with ginger, onion, mushrooms, and peppers. Stir-fry for two minutes and add tofu back in with snow peas and jalapeno.
  • Remove from heat and transfer to a large mixing bowl. Toss zucchini (you don’t have to cook this) with tofu mixture and add sauce. Combine thoroughly and stir in sesame seeds.
  • hand-o-right
    Divide into four portions and serve.
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COOK'S NOTE

If you can’t find coconut aminos, soy sauce or tamari will taste just as good.

Additionally, if you don’t have a spiralizer, a vegetable peeler can be used in its place.

Keep in mind, going the analog route may cost you some time.

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Ashley Woodward
 

I'm currently 31 and based out of sunny Sacramento, CA. I’m a mother of 2 beautiful kids, a certified nutritionist and fitness buff that’s spent years dialing in the perfect diet. My goal here is to help as many people as possible learn about the benefits of eating vegan, and want to share my passion with other people who also have a love for cooking and trying new recipes.

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