Spicy Tofu & Sesame Zoodles

zoodles sesame

Sunday meal prep was in full force yesterday. After a weekend of glorious NYC fare (read: yuca fries & margs, Cuban fried green plantains, late night slices 🍕 & homemade chorizo breakfast sandwiches) it was time to trick my body into some vegetables by turning them into delicious noodles.

Spicy, savory and so healthy––here's the (easiest &) BEST 🙌🏼  zoodle stir fry that I can't wait to eat all week.


[serves 6]




Spicy Sesame Sauce

  • ½ cup peanut butter
  • ⅓ cup sesame oil
  • ⅓ cup liquid aminos (or soy sauce)
  • ¼ cup rice vinegar
  • 2 tbsp chili paste 
  • 2 tbsp coconut sugar
  • 1 clove garlic, minced
  • 2 inches fresh ginger root, grated

Zoodles + Tofu + Toppings

  • 12 ounces extra firm tofu
  • 6 zucchini
  • sesame seeds
  • scallions
  • sriracha 




Spicy Sesame Sauce: 

  1. Put all of the sauce ingredients either in a jar or in the food processor and mix. 



  1. Wrap tofu in a dish towel and place something heavy (a pan works well) on top to press out the moisture.
  2. Slice into cubes.
  3. Heat a bit of oil in a frying pan and add the tofu. 
  4. Stir fry until golden brown.
  5. Add ½ cup of sauce and simmer until it starts to evaporate or absorb into the tofu.



  1. Spiralize the zucchini and toss in with the tofu to warm/cook a bit – about 3 minutes.
  2. Add in the sauce and let simmer together for one minute.


Combine & Serve:

  1. Top with sesame seeds, scallions, and sriracha.
  2. Serve warm or cold (for leftovers)!