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Okay, lets be honest – sometimes you just crave something that's both healthy AND satisfying. You know, something that doesn't leave you feeling like you're missing out on flavor. That's where these Spicy Peanut Zoodles come in. I stumbled upon this recipe when I was trying to use up some extra zucchini from my garden (seriously, I had SO much!), and it's been a staple ever since. My friend Sarah tried it when she came over, and now its all that she talks about! She even tried to make it once, but she messed up the noodles! I wonder if she even read the recipe, or just skimmed through it. Ha!
The beauty of this recipe lies in its simplicity and versatility. You can easily swap out the veggies based on what you have on hand – bell peppers, broccoli, or even some shredded carrots would work wonderfully. And if you're not a fan of tofu (though trust me, the crispy tofu here is a game-changer!), you could use chicken, shrimp, or edamame for an extra boost of protein. For people with nut allergies, you may want to try sunflower seed butter instead of Peanut butter.
The sauce, oh the sauce! It's the heart and soul of this dish. A creamy, dreamy blend of peanut butter, soy sauce, rice vinegar, and a touch of sriracha for that perfect kick. If you’re watching your sodium intake, you can always use low-sodium soy sauce. And don't be afraid to adjust the spice level to your liking – a little extra sriracha never hurt anyone, right? This recipie is honestly so good, you might just want to add it to your everyday life! One time I even made it for breakfast! That was a fun day. One thing I learned is that if you do not make the noodles right, you may get an unwanted texture that you would not like.
Required Equipments
- Spiralizer or Vegetable Peeler
- Large Skillet or Wok
- Cutting Board
- Knife
- Mixing Bowls
- Whisk
Spicy Peanut Zoodles with Tofu and Veggies: Frequently Asked Questions
Spicy Peanut Zoodles with Tofu and Veggies
These Spicy Peanut Zoodles with Tofu and Veggies are a quick, healthy, and flavorful meal, perfect for a weeknight dinner. Made with zucchini noodles, crispy tofu, and vibrant vegetables, all tossed in a creamy, spicy peanut sauce, this dish is as satisfying as it is nutritious.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Tofu: Press the tofu for at least 30 minutes to remove excess water. This step is crucial for achieving crispy tofu. Wrap the tofu block in paper towels and place a heavy object on top (like a cast iron skillet or a stack of books).
- Cut the Tofu: Once pressed, cut the tofu into 1/2-inch cubes.
- Marinate the Tofu (Optional): In a bowl, mix the tofu cubes with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Let it marinate for about 15 minutes.
- Crisp the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Remove the tofu from the skillet and set aside.
- Prepare the Zoodles: If you don't have a spiralizer, you can buy pre-made zucchini noodles at most grocery stores. If using a spiralizer, wash and trim the ends of the zucchini, then spiralize them into noodles. Place the zoodles on a clean kitchen towel and gently pat them dry to remove excess moisture.
- Prep the Veggies: Slice the bell pepper into thin strips. Chop the red onion into small pieces. Mince the garlic and ginger.
- Sauté the Veggies: In the same skillet or wok, add another tablespoon of vegetable oil. Add the bell pepper and red onion and sauté for about 3-4 minutes, until slightly softened. Add the minced garlic and ginger and cook for another minute until fragrant.
- Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sriracha, sesame oil, and warm water until smooth. Adjust the amount of sriracha to your spice preference.
- Combine Everything: Add the zoodles to the skillet with the sautéed vegetables. Pour the peanut sauce over the zoodles and veggies and toss well to coat everything evenly.
- Add Tofu: Gently fold in the crispy tofu cubes, being careful not to break the zoodles.
- Garnish and Serve: Garnish with chopped peanuts and sesame seeds. Serve immediately. You can also add a sprinkle of red pepper flakes for extra heat, if you dare!
- Adjust seasoning to your liking. Add more sriracha or red pepper flakes for extra heat.
📝 Notes
- For a nut-free version, substitute sunflower seed butter for peanut butter.
- Add other vegetables such as carrots, broccoli, or snap peas.
- Adjust the amount of sriracha based on your spice preference. Make sure to not add to much!
🍎 Nutrition
Calories: 450 kcal
Protein: 25 g
Fat: 30 g
Carbohydrates: 30 g
Fiber: 8 g
Calcium: 150 mg
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