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YOU GUYS. This is so good, it’s 100% vegan, completely filling and so craveable. This will even convert tofu haters because the tofu is cooked with some of the peanut sauce and gets caramelized and crispy.
Did I mention this is also gluten-free? The recipe calls for rice noodles (like these ones) and spiralized zucchini to up the healthy factor (and give you a reason to break out that spiralizer you bought and probably never used). You can cook the zucchini noodles by sautéing for a minute or not…I like mine a little soft, so I sauté with some of the peanut sauce for a minute until they’re barely tender, but still have some shape and texture. This peanut sauce is made with a little tahini to give a toasty sesame flavor in addition to the traditional peanut butter. I think it adds a little more complexity to the sauce, and I love to include tahini wherever I can in cooking. Here’s my favorite brand!
Peanut sauce is life, right? I don’t know how many combinations of peanut sauce v. something else I’ve made in my life, but it’s a real problem. I usually eat it with a spoon directly from the bowl for awhile, until whatever I’m making is done. Anyone feel me on this?
I used to risk unpredictable but inevitable digestive issues by going to certain shall-remain-unnamed Mongolian BBQ places, piling unknown still-frozen meats into my bowl and spooning embarrassing amounts of peanut sauce on top. Digestive issues aside, all of this was really just a vehicle for me to consume copious amounts of peanut sauce. Oh, and even though my cooking and food quality game has significantly improved, I will totally still eat at these questionable restaurants.
There’s also a whole world of tofu haters out there, whom I’m convinced have just never had it prepared right. Tofu is packed with protein and is a completely blank slate for cooks-you can marinate it, fry it, season it and sauce it and it will take on any flavor/texture. This version gives you crispy exteriors with soft, almost cheese-like interiors, all fried up with peanut sauce that gets golden, crispy and crunchy on the outside.
Seriously, if you think you hate tofu, I implore you to try it this way!
This recipe comes from Pinch of Yum, and Lindsay is (positively) notorious for no-fuss, amazingly-delicious vegetarian (or vegan) recipes that are easy to prepare and likely made with ingredients you already have in your pantry.
This is delicious served warm and cold-making it the perfect-for-leftovers, make-a-big-batch meal for Sunday meal prep. Go all in on this, friends, and don’t share with anyone!
Spicy Sesame-Peanut Noodles with Zucchini and Crispy Tofu
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- Author: Amanda
- Yield: 4 to 6 servings 1x
Description
Rice noodles and spiralized zucchini noodles swimming in a peanuty-tahini sauce and topped with golden-brown, caramelized and crunchy tofu! Garnish with peanuts, sesame seeds, green onions, and cilantro and get to eating! Great served warm or cold.
Ingredients
Scale
- 1/4 cup creamy peanut butter
- 1/4 cup tahini
- 1/4 cup sesame oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons sambal oelek
- 2 tablespoons granulated sugar
- 1 garlic clove, finely minced
- 1 tablespoon fresh ginger, grated or finely minced
- 12 ounces extra-firm tofu, cut into bite-sized cubes
- 2 zucchini, spiralized (about 14 to 16 ounces total)
- 4 ounces Pad Thai rice noodles
- Sesame seeds, for topping
- Thinly sliced green onions, for topping
- Coarsely chopped peanuts, for topping
- Fresh cilantro leaves
Instructions
- Combine the peanut butter, tahini, sesame oil, soy sauce, rice wine vinegar, sambal oelek, sugar, garlic, and ginger in the bowl of a food processor and process until smooth and combined.
- Place the rice noodles in a medium mixing bowl and cover with lukewarm water. Allow to soften for 15 to 20 minutes; once softened, drain and rinse in cold water.
- Press the excess moisture out of your tofu cubes and pat the outside dry. Heat a large skillet over medium-high heat. Add 1 to 2 teaspoons of peanut or vegetable oil and add the tofu. Sear on each side until lightly golden brown. Reduce the heat to medium and add about 1/2 cup of the sauce, stirring to coat the tofu. Cook for 2 to 3 minutes, stirring frequently, until the sauce becomes thick and coats the tofu. Remove from the skillet, including all of the browned bits in the skillet. Add the remaining sauce, the drained noodles and the zucchini noodles, tossing to coat. Heat over medium-low heat until the sauce and zucchini are warmed through. Add enough water to reach your desired consistency; start with 1/3 cup and continue working your way up until it’s saucy. Serve the noodles topped with the tofu, sesame seeds, green onions, chopped peanuts and cilantro.
Notes
Inspiration: Spicy Sesame Zoodles with Crispy Tofu on pinchofyum.com
- Category: Pasta & Noodles, Asian, Vegan
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