Zucchini Noodle Stir-Fry with Tofu and Peanut Sauce

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

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 (vegan, low carb) ready in about 30 minutes blends block, pressed and cubed firm tofu, zucchini noodles, medium, thinly sliced red bell pepper 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 350 calories and feeds 4, 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 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Zucchini Noodle Stir-Fry with Tofu and Peanut 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 Peanut 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 Peanut 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 Peanut Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Peanut Sauce vegan?

Yes — this recipe is tagged vegan, 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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