Zucchini Noodles with Peanut Tofu Stir Fry

This bowl combines asian flavors with easily accessible ingredients to make a great meal. Zucchini spirals make for a great alternative if you do not have access to rice noodles. This recipe also goes great with rice noodles too. The peanut sauce is the perfect combination of sweet and salty from the honey, soy sauce, and peanut butter. If you love peanut butter, like me, this is the meal for you!

Processed with VSCO with m5 preset


  • 1 small zucchini
  • half a head of broccoli
  • 1/2 large carrot
  • 1/4 of a red bell pepper
  • small handful spinach
  • 1/3 package of firm tofu
  • 1 and 1/2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp ginger
  • 1/2 tbsp sesame oil


  • First bring water to a boil
  • Next spiralize the zucchini
  • You can also buy prepackaged spiraled zucchini if you do not own a spiralizer
  • Then cook the zucchini noodles in the boiling water for 5-7 minutes
  • Chop the bell pepper and carrots
  • Add all the vegetables into a pan with sesame oil and cook for 5 minutes
  • then added in the cubbed tofu and cook for an additional 5 minutes until the tofu in brown on the edges
  • Combine the peanut butter, soy sauce, honey, rice vinegar, and ginger to make the peanut sauce
  • Add the sauce into the tofu vegetable stir fry and after combined add to the drained noodles

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