Zucchini Noodle Stir-Fry with Tofu and Peanut Sauce

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A vibrant Asian-inspired stir-fry using zucchini noodles, crispy tofu, and a creamy homemade peanut sauce for a healthy plant-based meal. This Asian Fusion-inspired vegan recipe (low carb), ready in about 30 minutes, pairs firm tofu, zucchini noodles, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 14 oz block, pressed and cubed firm tofu
• 4 cups zucchini noodles
• 1 medium, thinly sliced red bell pepper
• 1 medium, julienned carrot
• 2, sliced green onions
• 3 tbsp peanut butter (smooth)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2, minced garlic cloves
• 1 tsp grated fresh ginger
• 3 tbsp water
• 2 tbsp, for garnish crushed peanuts
• 2 tbsp chopped, for garnish cilantro

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 6-8 minutes, turning occasionally, until all sides are golden and slightly crispy.
2. Step 2: In a small bowl, whisk together 3 tbsp smooth peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, and 3 tbsp water until smooth and creamy.
3. Step 3: Add 2 minced garlic cloves and 1 tsp grated fresh ginger to the skillet with tofu; sauté for 30 seconds until fragrant.
4. Step 4: Toss in 4 cups zucchini noodles, 1 thinly sliced medium red bell pepper, and 1 julienned medium carrot. Pour the peanut sauce over the vegetables and tofu. Stir-fry everything for 3-4 minutes until zucchini noodles are just tender but still firm and the sauce evenly coats all ingredients.
5. Step 5: Remove from heat and garnish with 2 sliced green onions, 2 tbsp chopped cilantro, and 2 tbsp crushed peanuts before serving.