Spicy Sesame Zoodles with Crispy Tofu! SUPER easy recipe with familiar ingredients like soy sauce, peanut butter, sesame oil, zucchini, and tofu. YUM!
Spicy Sesame Zoodles with Crispy Tofu
Spicy Sesame Zoodles? I say yes. And throw in some crispy tofu for good measure. This is SO totally how we roll.
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I’ve never ever left a comment or rated a recipe… anywhere on the internet before. But this was SO GOOD. I feel like the world needs to know. Such a home run recipe!!!
Alexandra
Are you down with this?
It starts with zoodles (zucchini noodles) tossed with a thick and intensely deep spicy sesame peanut sauce that will then eventually get loaded up with crispy tofu that has been made crispy by just pan-frying it with the same spicy sesame peanut sauce, but waiting until those crispy browned bits appear in the pan / wondering if this is going to be weird / actually loving the texture of the browned bits in contrast with the tofu and sesame zoodles.
We are letting this browned bits situation happen intentionally so it feels like we did more work (making an additional crispy topping) than we actually did (re-using the same sauce for everything and calling it good). Do you like this strategy?
No need to go out of our way for multiple sauces with this recipe. You know I’m weak for a one-sauce wonder.
How To Make Our Sesame Zoodles (1 MIN):
Now that you’re excited about all these chili flavors and crispy-creamy textures, I’m going to present you with the hot vs cold dilemma.
I know. Let me blow your mind for a hot second -> I DID NOT COOK THE ZOODLES. Repeat: DID NOT COOK.
I let them be raw and crunchy because sometimes I find that cooked zoodles are 50% awesome and 50% sad and soggy. When I made this as lunch for myself the other day, I was very okay letting it be more crunchy and salad-like in nature, and also cold. Cold sesame noodles are a thing, you know. So why can’t cold sesame zoodles have their moment to shine? The idea of taking this to the hot level was kind of weirding me out once I had the vision of trying to replicate those yummy cold sesame noodles.
It almost always happens like this – that I have an idea for what I want to make for dinner and then at the last minute I jump ship on whatever my idea was, delete all those grocery items from my grocery list and add a few new ones (or skip the grocery store altogether – amiright?), and just make something that’s way easier and more convenient than my initially overambitious plan.
But usually that’s a good thing, because usually what that means is that I end up making something that is faster, more practical, and tested + approved for everyday life while still being super delicious. Maybe even halfway healthy.
Just everyone cross your fingers that it’s not takeout sushi again. Ughhhh I’m weak.
In this case, sesame zoodles won out over takeout sushi and over my initial idea for a more complicated and time consuming recipe. Easy. Delicious. Halfway healthy. Check check check.
I’m telling you, those browned crispy bits. Let them get REAL nice and crunchy.
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Spicy Sesame Zoodles with Crispy Tofu
- Total Time: 25 minutes
- Yield: 6 1x
Description
Spicy Sesame Zoodles with Crispy Tofu! SUPER easy recipe with familiar ingredients – soy sauce, peanut butter, sesame oil, garlic, zucchini, and tofu. Vegan / Vegetarian
Ingredients
Scale
Chili Sesame Sauce:
- 1/2 cup peanut butter
- 1/3 cup sesame oil
- 1/3 cup light low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons chili paste (like sambal oelek)
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1 knob of fresh ginger, peeled and grated
Zoodles and Tofu
- 12 ounces extra firm tofu
- 4–6 zucchini
- sesame seeds and scallions for topping
Instructions
- Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.
- Tofu: Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
- All Together: Spiralize your zucchini and toss with about 1/4 cup sauce per serving. Top with tofu, sesame seeds, and scallions. Serve immediately.
Notes
I did NOT cook the zoodles. I wanted this to be more like a salad, cold and creamy and crunchy. Whether or not you cook the zoodles, when the sauce hits those zoodles they’re going to get a little watery. I found that this was only a problem when I didn’t serve immediately, so to avoid excess moisture, serve it right after you toss it up!
You may want to use more tofu depending on how many servings you are wanting to get out of this. I was fine with 12 ounces as 6 servings (just doing a small scoop of tofu on each pile of zoodles) but if you were super hungry you might want more.
Storing this: I would store the sauce separate from the zoodles and tofu, and then toss it all together just before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Asian-Inspired
Keywords: sesame zoodles, zoodle recipe, tofu recipe, vegan recipe, noodle recipe
One More Thing!
This recipe is part of our collection of easy tofu recipes. Check it out!
Filed Under: All Recipes Dairy-Free Dinner Healthy Main Dishes Pasta Peanut Butter Quick and Easy Salads Spring Tofu Vegan Vegetarian Zucchini
May 18, 2016
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
This one looks absolutely delicious too! Can’t wait to try this!
Xo, Lauren
http://www.darlingindenim.com
Hope you enjoy it, Lauren! 🙂
There is something about spicy peanut sauces that get me every time! Cannot wait to try this!!
Peanut sauces definitely make my husband weak in the knees.
Sooooo, those zoodles weren’t cooked at all? Very interesting. I have the same problem with them getting all soggy and gross (husband and kids complain and say they want real pasta and want it now.) Never considered serving it raw. Bet it’s better for ya too.
O spicy and sesame are all I need to see!
Right!? Hope you enjoy it, Rebecca!
Oh my god YUM! When I bought my spiralizer my life literally changed, I love zoodles so much. In fact, I brought some to work with me for lunch today! My blog has a few REALLY delicious zoodle recipes including one with no-oil roasted pistachio pesto that’s to die for. Definitely check it out! http://www.sprinklesandsaturdays.com
Thanks, Julia! 🙂
Those browned crispy bits… count me in! Looks absolutely divine!
Thanks, Michelle! 🙂
I heard about this recipe a year ago and I FINALLY got around to making this. Totally yummy!!!!! Husband approved. It was very filling. The chili paste I bought wasn’t spicy at all.. I had to use half the bottle, so I think switching my paste up or using spicy sesame oil. I took note of a tip from another comment: salt the zoodles, rinsed, drained, suited. Perfect. It’s my new FAV. Yes! Best part is the little fried bits. Thank you!!
Oh yum!
Thanks, Erin!
The secret to non-soggy zoodles.. Spiralize them and put in a colander in the sink. Salt generously and leave for 30 min or so. Rinse them and let them drain again for a few minutes. Then sauté in a dry skillet. Perfect texture- every time!
Amazing! Thanks for the tip, Sharon! 🙂
^^^This exactly! Just be careful to taste before adding salt while cooking (personal experience!). I also do this with eggplant when making eggplant parmesan, and with cucumbers to make super-crisp refrigerator pickles.
Yes!!!
I love zoodles!! That crispy tofu look BOMB!! Xx
Nikki | http://www.nikkibstyles.com
Hope you love it, Nikki! 🙂
My mouth is watering. You used some of my favorite flavors in one dish. Can’t wait to give this a try.
Hope you enjoy, Celeste!
Yum yum yum! I LOVE sesame tofu and Asian flavors in any dish! I have to try this recipe out as soon as possible! 🙂
Definitely! 🙂 Hope you enjoy!
I love the idea of keeping the Zoodles cold and crispy! I can’t wait to try it!
Hope you like it, Roxana! 🙂
Hmm, maybe I do like tofu after all. You make it looks so tasty! Must revisit.
Hope you enjoy it, Karen!
Just put thw Zoodles in a colander with some salt over a bowl for 30 minutes. Takes out all that liquid! Love your recipes!
Awesome! Thanks for the tip, Kathleen!
This looks soooo good! I recently fell in love with tofu again and will definitely be trying out this recipe soon!
Hope you enjoy it, Skylar!
Yummy! These zoodles look so delicious! Love how crispy the tofu looks. 🙂
Enjoy! 🙂
I am definitely down for this! I happen to have some tofu in my fridge…
Perfect, Vivian! 🙂 Hope you enjoy!
This is the best!! I made it in about 20 minutes flat, and was loved the flavours. Added lime juice and next time I’ll add a bit of fresh coriander on top 🙂 Zoodles + tofu is beautiful thing
Love that, Harriet! Thanks for the comment! 🙂
The link would not let me pin. I would like to save to Pinterest so I can make at a future date.
Hi Linda! Here’s a direct link to the pin if it helps: https://www.pinterest.com/pin/452611831283363276/
I never would’ve guessed that those zoodles weren’t cooked. I like the idea of a little crunch though!
Kari
http://www.sweetteasweetie.com
So do we! 🙂
I don’t have zucchini on hand. I do have Chinese noodles in rice noodles, do you think one would work better over the other?
You could try this with rice noodles!
I made one of our favorites for dinner–Vietnamese Chicken Salad. But, since I just read this recipe today, I made the sauce and had it on the side with the salad! Amazing! Best peanut-y sauce ever! Well done! (And, so thankful that all the ingredients are available in the Philippines! That’s what I love about your recipes! I have access to so many of the ingredients here! Thank you!)
Glad to hear it, Abigail! 🙂
My local grocery store has recently started selling zoodles… As I don’t yet have a spiralizer, I’ve been tempted to pick up a container … now I have the perfect recipe to try. Thanks Lindsay!!
No way! I haven’t seen them in grocery stores yet – that’s such a great idea! Hope you enjoy, MB! 🙂
I will soon started selling zoodles… As I don’t yet have a spiralizer, I’ve been tempted to pick up a container … now I have the perfect recipe to try. Thanks for sharing .
Just made this for lunch. DELICIOUS and husband approved!
Glad to hear it, Liz! 🙂
I have all the ingredients for this except for sesame oil. Could I use some olive oil and tahini instead?
We’ve never tried that so can’t really say, but I’m sure it would be just fine!
I used olive oil and it was totally fine 🙂
My daughter has a peanut allergy. if you were to sub for the PB would you use tahini or cashew butter?
Did you ever try this? We have a friend who has a anaphylactic peanut allergy and we want to sub sunbutter for peanut butter.
Was just searching the comments for anything about peanut allergies. My son is allergic to peanuts so I’m going to try sunbutter. Hopefully it turns out!
Just made this dish… Did not come out nearly as pretty as yours but damn it was it delicious! Made sure to get that tofu crispy. Mmm! Thank you
Glad you liked it, Jeanette! 🙂
I like all recipes of tofu. This is something different. Thanks. Pls visit my blog 👇
https://www.blogging-2020.com