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Zoodles with Crispy Tofu (Vegan, Vegetarian)

July 31, 2020


  • 1/3 cup sesame oil
  • 1/3 cup soy sauce
  • 2 tbs chili diced
  • 2 tbs monkfruit sugar substitute 
  • 1 clove garlic, minced
  • 1 knob of freshly grated ginger
  • 12 oz extra-firm tofu
  • 4–6 zucchini
  • toasted sesame seeds for topping



  1. Cut the ends of the zucchini and spiralizer them using the medium noodle blade (not the smallest noodle).
  2. Preheat sesame oil over medium-high heat. Add zucchini noodles and garlic powder (no salt). Cook 3-5 minutes, stirring tongs until slightly softened.
  3. Cut Tofu into bite-sized pieces.  
  4. Heat a tiny bit of sesame oil in a nonstick pan. 
  5. Add the tofu and stir fry until golden brown. 
  6. Add soy sauce, chili and simmer until the sauce starts to evaporate/absorb into the tofu and becomes brown in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden-brown tofu with some little yummy browned bits from the sauce.
  7. Top with tofu, sesame seeds, and serve. 

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