Zucchini Noodle Stir-Fry with Tofu
A vibrant, grain-free stir-fry featuring zucchini noodles, crispy tofu, and a savory garlic-lime sauce. This asian-inspired whole30 (vegetarian) ready in about 40 minutes pairs zucchini, tofu, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.
Ingredients
- 2 medium (about 12 oz) zucchini
- 14 oz (firm, pressed) tofu
- 2 tbsp olive oil
- 3 cloves (minced) garlic
- 1 (juiced, 2 tbsp) lime
- 1 tbsp tamari
- 1 (finely diced) serrano chiles
- 1 red (diced) bell peppers
- 1 (julienne cut) carrots
- 1 tbsp (for sautéing) coconut oil
- 1/4 cup (chopped) fresh cilantro
- 1 tsp (optional) sriracha
- 1 tsp lime zest
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Spiralize zucchini into noodles; set aside. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add tofu and cook for 5-7 minutes until golden and crispy, stirring occasionally. Transfer to a plate and set aside.
- Step 2: In the same skillet, add 1 tbsp coconut oil. Sauté garlic for 30 seconds until fragrant. Add diced chiles and bell peppers; cook 3-4 minutes until tender.
- Step 3: Stir in julienne carrots and cook 2 minutes. Add zucchini noodles, tamari, lime juice, and lime zest. Cook 2-3 minutes until noodles are just tender.
- Step 4: Return tofu to the skillet. Add 1/4 cup cilantro and sriracha (if using). Cook 1-2 minutes until flavors meld. Serve immediately.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Tofu take to make?
Total time is about 40 minutes (15 min prep + 25 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 with Tofu?
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 zucchini from drying out.
Can I substitute ingredients in Zucchini Noodle Stir-Fry with Tofu?
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 with Tofu 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 with Tofu whole30?
Yes — this recipe is tagged whole30, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
