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