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Zoodle Pad Thai with Tofu Recipe

A quick, colorful Thai-inspired vegan meal featuring zucchini noodles, pan-seared tofu, and a zesty tamarind-peanut sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For the zoodles and tofu:
  • 2 medium zucchinis spiralized
  • 1 block extra-firm tofu pressed and cubed
  • 1 tbsp sesame oil
  • Pinch of salt
  • 1/4 tsp ground black pepper
For the sauce:
  • 2 tbsp tamarind paste
  • 1 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tbsp peanut butter
  • 1 tsp grated ginger
  • 1 clove garlic minced
Veggie add-ins:
  • 1/2 cup shredded carrots
  • 1/4 cup chopped scallions
  • 1/2 red bell pepper sliced thin
  • 2 tbsp crushed peanuts optional garnish
  • Lime wedges for serving

Method
 

  1. Press tofu for 10 minutes to remove excess water. Chop into bite-sized cubes.
  2. Mix all sauce ingredients in a small bowl. Set aside for your moment of glory.
  3. Heat sesame oil in a skillet over medium heat. Add tofu and cook until golden, about 3-4 minutes each side.
  4. Toss in bell pepper and carrots. Stir-fry for 2-3 minutes—just until they’re friendly, not mushy.
  5. Add spiralized zucchini and scallions. Cook for 2 minutes while tossing like you’re in a cooking show.
  6. Pour the sauce over the whole situation. Mix everything gently so your zoodles stay classy.
  7. Remove from heat, plate it up, and sprinkle peanuts on top if you're extra.
  8. Serve with lime wedges and smug satisfaction.

Notes

Nutritional Values (Per Serving)

  • Calories: 320
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 18g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 70%
  • Iron: 20%
  • Vitamin A: 40%
  • Calcium: 25%
  • Folate: 30%

Additional Notes/Tips to Enhance the Flavor

  • Add crushed red chili if you’re feeling fiery.
  • Swap peanut butter for almond or cashew butter for a twist.
  • Don’t overcook the zoodles—they turn into a soggy rom-com.
  • Press tofu well or it’ll flop on you.
  • Garnish with fresh herbs like cilantro or basil for extra flair.