Hey there, my friend. You are about to make the tastiest, spiciest sesame zoodles with crispy tofu. If you have ever had bland tofu, forget about that. I am going to show you how to make it golden, crispy, and packed with flavor. And guess what? This recipe is light, fresh, and comes together super fast.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Large mixing bowl
- Knife
- Cutting board
- Spiralizer or vegetable peeler
- Large skillet or frying pan
- Tongs or spatula
- Paper towels
- Small bowl (for the sauce)
- Whisk
- Plate (for draining tofu)
Important Info
- Servings: 2 large bowls
- Estimated Cost to make this recipe: About $8-$12 depending on your pantry ingredients
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Calories per serving: 320 kcal
- Cook method: Stovetop
- Season: Best for Summer and Spring
- Courses: Lunch, Main Course, Dinner
- Cuisine: Asian-inspired
- Diets: VeganDiet, VegetarianDiet, LowCalorieDiet
How to Make Spicy Sesame Zoodles with Crispy Tofu
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 2 medium zucchini, spiralized
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 tbsp peanut butter
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1/2 tsp grated ginger
- 2 tbsp water
- 1 tsp sesame seeds
- 2 green onions, sliced
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Extra-firm tofu | Tempeh or chickpeas |
| Zucchini | Cucumber (for a raw version) or spaghetti squash |
| Soy sauce | Tamari or coconut aminos |
| Peanut butter | Almond butter or tahini |
| Rice vinegar | Apple cider vinegar or lime juice |
| Honey | Maple syrup or agave |
| Red pepper flakes | Sriracha or cayenne pepper |
Instructions
- Press the tofu by wrapping it in paper towels and placing a heavy object on top for at least 10 minutes to remove excess moisture.
- Cut the tofu into cubes, then toss it with cornstarch, salt, black pepper, and garlic powder in a bowl until coated.
- Heat olive oil in a skillet over medium-high heat. Add tofu cubes and cook until crispy and golden on all sides, about 5-7 minutes. Remove from the pan and set aside.
- Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler. If using a peeler, make long, thin ribbons.
- Prepare the sauce by whisking together peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, red pepper flakes, and water in a small bowl until smooth.
- Add the zoodles to the same pan used for the tofu. Toss them for 2 minutes to warm them up slightly, then turn off the heat.
- Pour the sauce over the zoodles and mix well to coat.
- Top with crispy tofu, sesame seeds, and sliced green onions. Serve immediately.
Helpful Tips
- Pressing the tofu is important. The drier it is, the crispier it gets.
- Don’t overcook the zoodles. They can become watery and mushy if left too long on the heat.
- If you like extra crunch, toss the tofu with an extra tablespoon of cornstarch before frying.
- You can meal-prep this by making the sauce and tofu ahead of time. Just spiralize the zucchini fresh before serving.
- Want more heat? Add a drizzle of sriracha or chili oil on top.
What to Serve with Spicy Sesame Zoodles with Crispy Tofu
You can enjoy this meal on its own, but if you want something extra, try these:
- A side of steamed edamame
- Miso soup
- A fresh cucumber salad
- Chilled green tea or a light, citrusy drink
How Do You Serve the Recipe?
Serve this in a shallow bowl so the sauce can coat everything well. Chopsticks or a fork work best for eating it. If you want a fancier touch, sprinkle extra sesame seeds and drizzle a little more sesame oil before serving.
Where Do You Serve This Recipe the Most?
This is perfect for a quick lunch or dinner. It also works great for meal prep since the tofu stays crispy when stored separately. If you’re hosting a summer get-together, this is a light and fresh dish that won’t weigh you down.
Storage
Short-Term Storage (Room Temperature)
- This dish is best eaten fresh, but if you must keep it at room temperature, do not leave it out for more than 2 hours.
Refrigeration
- Store the zoodles and tofu separately in airtight containers.
- The zoodles will stay fresh for up to 2 days.
- The tofu will stay crispy for 3 days. Reheat in a dry skillet to crisp it back up.
Freezing
- Zoodles do not freeze well because they release too much water.
- If you want to freeze the tofu, store it in a freezer-safe bag for up to 2 months. Reheat in the oven or air fryer.
Frequently Asked Questions
Can I use store-bought zoodles?
Yes, you can! Just make sure they are fresh, not soggy. If they release too much water, pat them dry with a paper towel before cooking.
What can I use instead of tofu?
If you don’t like tofu, you can use tempeh, chickpeas, or even grilled shrimp. The key is to season well and get a crispy texture.
Is this recipe kid-friendly?
Yes, but you may want to reduce the spice level for younger kids. You can serve their portion before adding red pepper flakes.
Can I make this oil-free?
Yes. Instead of frying the tofu, you can bake or air-fry it. Use water or broth to sauté the zoodles instead of oil.
Does this meal work for meal prep?
Yes! Just store everything separately and assemble when ready to eat. This keeps the tofu crispy and prevents soggy zoodles.
