Sweet and Spicy Crispy Tofu with Zucchini Noodles
Crispy golden tofu tossed in a sweet and spicy sauce, served over light and fresh zucchini noodles. This vibrant dish is packed with bold flavor and satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian
- Diet: Vegan
Ingredients
- firm tofu
- cornstarch
- salt
- black pepper
- olive oil or vegetable oil
- zucchini, spiralized
- garlic, minced
- ginger, grated
- soy sauce
- honey or maple syrup
- sriracha or chili sauce
- rice vinegar
- sesame oil
- green onions, sliced
- sesame seeds
Instructions
- Press tofu to remove excess moisture and cut into bite-sized cubes.
- Toss tofu with cornstarch, salt, and black pepper until coated.
- Heat oil in a pan over medium-high heat and cook tofu until golden and crispy on all sides. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant.
- In a bowl, mix soy sauce, honey or maple syrup, sriracha, rice vinegar, and sesame oil. Pour into the pan and simmer briefly.
- Add crispy tofu back to the pan and toss to coat in sauce.
- In another pan, sauté zucchini noodles for 2–3 minutes until just tender.
- Serve tofu over zucchini noodles and garnish with green onions and sesame seeds.
Notes
- Use maple syrup instead of honey to keep the dish vegan.
- Do not overcook zucchini noodles to prevent sogginess.
- For extra crunch, add chopped peanuts or cashews.
- Store tofu and noodles separately for best texture.
- Reheat tofu in a pan or oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
