Thai Zucchini Noodle Stir-Fry with Ginger-Garlic Tofu
This vibrant and light stir-fry boasts an array of colorful vegetables, delicate zucchini noodles, and tender ginger-garlic tofu, all tossed in a zesty, aromatic sauce. The spicy, savory, and tangy flavors dance on your palate, while the varied textures excite your senses. The dish presents as a symphony of colors and aromas, reminiscent of bustling Thai night markets. With its unique combination of ingredients, this stir-fry offers a memorable and satisfying plant-based meal, perfect for any night of the week.
Ingredients
- •12 oz firm tofu, drained and cubed
- •2 tbsp soy sauce
- •1 tbsp sesame oil
- •1 tbsp ginger, minced
- •2 cloves garlic, minced
- •1 medium onion, sliced
- •1 medium zucchini, spiralized or thinly sliced into noodles
- •1 medium carrot, julienned
- •1/2 medium bell pepper, sliced
- •2 tbsp vegetable oil
- •Optional: crushed peanuts for garnish
- •Optional: fresh basil for garnish
- •For the sauce:
- •2 tbsp soy sauce
- •1 tbsp fish sauce
- •1 tbsp lime juice
- •1 tbsp rice vinegar
- •1 tbsp brown sugar
- •1 tbsp sriracha
- •1 tbsp cornstarch
Dietary Info
Instructions
- 1
Combine tofu, soy sauce, and sesame oil in a bowl, marinating for 10 minutes.
- 2
Mix sauce ingredients in a separate bowl, set aside.
- 3
Cook ginger, garlic, and onion in vegetable oil over medium heat until softened, about 3 minutes.
- 4
Add tofu, cooking until golden, about 5 minutes.
- 5
Stir in zucchini noodles, carrots, and bell pepper, tossing gently for 3 minutes.
- 6
Pour sauce over stir-fry, mixing until vegetables are coated and sauce thickens, about 2 minutes.
- 7
Serve stir-fry garnished with crushed peanuts and fresh basil, if desired.
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