Zucchini Noodle Stir-Fry
A vibrant, gluten-free meal featuring zucchini noodles tossed with tofu, bell peppers, and a tangy soy-ginger glaze. This asian-inspired pasta (vegetarian, gluten-free) ready in about 30 minutes pairs medium (spiralized) zucchini, (firm, cubed) tofu, (red, julienned) 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 a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini Noodle Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (spiralized) zucchini from drying out.
Can I substitute ingredients in Zucchini Noodle Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini Noodle Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini Noodle Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
