Zucchini Noodle Stir-Fry with Tofu and Ginger-Sesame Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and fresh stir fry featuring spiralized zucchini noodles tossed with crispy tofu in a fragrant ginger and sesame sauce. This asian fusion-inspired vegan (low carb) ready in about 30 minutes blends pressed and cubed extra-firm tofu, sesame oil, minced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 5-7 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp minced fresh ginger, and 2 minced garlic cloves, sautéing for 1 minute until fragrant.
  3. Step 3: Add 3 medium spiralized zucchini noodles and stir-fry for 3-4 minutes until just tender but still slightly crisp.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/4 tsp red pepper flakes. Pour sauce over zucchini noodles and toss to coat evenly.
  5. Step 5: Return the crispy tofu to the skillet, toss gently to combine, and cook for another 1-2 minutes until heated through.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Zucchini Noodle Stir-Fry with Tofu and Ginger-Sesame Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Zucchini Noodle Stir-Fry with Tofu and Ginger-Sesame Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Zucchini Noodle Stir-Fry with Tofu and Ginger-Sesame Sauce?

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 and Ginger-Sesame Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 and Ginger-Sesame Sauce low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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