Zucchini Noodle Stir-Fry

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, gluten-free meal featuring zucchini noodles tossed with tofu, bell peppers, and a tangy soy-ginger glaze. This Asian-inspired pasta recipe (vegetarian, gluten-free), ready in about 30 minutes, pairs zucchini, tofu, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Asian cuisine 280 cal/serving

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Ingredients

2 medium (spiralized) zucchini
14 oz (firm, cubed) tofu
1 (red, julienned) bell peppers
2 tbsp soy sauce
1 tbsp (grated) ginger
2 cloves (minced) garlic
1 tbsp olive oil
1 tbsp sesame seeds

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Instructions

Step 1: Spiralize zucchini into noodles, then set aside. In a large skillet, heat olive oil over medium heat. Add tofu and cook for 5-6 minutes until golden and crispy.
Step 2: Toss in bell peppers and cook for 3-4 minutes until tender-crisp. Add garlic and ginger, sauté for 1 minute until fragrant.
Step 3: Stir in soy sauce and 1/4 cup water, cooking for 2 minutes until sauce thickens. Fold in zucchini noodles and sesame seeds, tossing to coat.
Step 4: Cook for 2-3 minutes until noodles are warmed through. Serve immediately.