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Home » Mains » Asian Rainbow Zucchini Noodles with Fried Tofu

Asian Rainbow Zucchini Noodles with Fried Tofu

Last updated on January 27, 2021 By Crazy Vegan 8 Comments

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Delicious, healthy and light Asian Rainbow Zucchini Noodles with Crispy Tofu and an Almond Butter Dressing. Vegan, Gluten Free, Ready in Under 25 minutes. #vegan #zucchini #zoodle #padthai #vegetarian #lowcarb #tofu #peppers #healthy #simple #asian #almondbutter #dressing #glutenfreeIn case anyone still reads this blog, I’m back with another recipe! Amidst the stresses of daily life, I’ve found myself totally falling off the blogging bandwagon. Posts have been sporadic, to say the least. Life gets hectic, and motivation levels seem to drop, but in a bid to jumpstart the whole blogging thing, I’m back with a recipe for my favourite Asian Rainbow Zucchini Noodles with Fried Tofu. I’ve been eating a heap of Zucchini Noodles/ZOODLES recently, because I’m on one of my “let’s not try to eat too many carbs during meals, so that I can eat cake after” diets. A success so far, I must say!

Delicious, healthy and light Asian Rainbow Zucchini Noodles with Crispy Tofu and an Almond Butter Dressing. Vegan, Gluten Free, Ready in Under 25 minutes. #vegan #zucchini #zoodle #padthai #vegetarian #lowcarb #tofu #peppers #healthy #simple #asian #almondbutter #dressing #glutenfreeThese Asian Rainbow Zucchini Noodles with Fried Tofu are low in carbohydrates, loaded with Vitamins and Minerals, and a breeze to prepare. You probably already have all the ingredients you need in the pantry (I know I did), so all you have to do is pop to the shops and purchase some veggies, then you’re all set to make this delicious Zoodle dish that comes together in under 25 minutes.

I love adding crisped up Tofu to any Zucchini Noodle recipe as it adds a good hunk of protein to an otherwise veggie-based dish. To crisp your Tofu up, you simply pan fry cubes of it in a little vegetable oil for a few minutes. I know many people use the oven for this, but I’m all about conserving electricity due to my dwindling monthly income, so the stove is my best bet if I don’t want to get evicted!

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    Delicious, healthy and light Asian Rainbow Zucchini Noodles with Crispy Tofu and an Almond Butter Dressing. Vegan, Gluten Free, Ready in Under 25 minutes. #vegan #zucchini #zoodle #padthai #vegetarian #lowcarb #tofu #peppers #healthy #simple #asian #almondbutter #dressing #glutenfreeThe vegetables I use for this dish are of course, the main star – Zucchini, and a bunch of other crisp and fresh veggies including Red and Yellow Bell Pepper, Red Cabbage, Julienned Carrot, Green Onion and some cute ass little Snow Peas. For the dressing which ties everything together, I simply made a delicious concoction of Almond Butter, Soy Sauce, Garlic, Ginger, Sriracha Agave Nectar, Sesame Oil and Lime Juice. Can’t quite go wrong with these motherf*ckers, in my opinion. Last but not least, I garnish with some chopped Roasted Peanuts, just for a little crunch. Nom nom nom.

    Delicious, healthy and light Asian Rainbow Zucchini Noodles with Crispy Tofu and an Almond Butter Dressing. Vegan, Gluten Free, Ready in Under 25 minutes. #vegan #zucchini #zoodle #padthai #vegetarian #lowcarb #tofu #peppers #healthy #simple #asian #almondbutter #dressing #glutenfreeSo my dudes, if you’re looking for a delicious, light and filling meal, look no further than these Asian Rainbow Zucchini Noodles with Crispy Fried Tofu and Almond Butter Dressing. Eat this and enjoy some cake after. Life’s all about that fu*king balance, I say. Scroll down to grab the full recipe, and don’t forget to tag me on Instagram of you make any of my recipes!

    Asian Zucchini Noodles

    Crazy Vegan Kitchen
    Delicious, healthy and light Asian Rainbow Zucchini Noodles with Crispy Tofu and an Almond Butter Dressing. Vegan, Gluten Free, Ready in Under 25 minutes.
    5 from 2 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Asian
    Servings 4 servings
    Calories 258 kcal

    Ingredients
      

    • 6 oz Firm Tofu 180g
    • 1 tablespoon Vegetable Oil
    • 3 Medium zucchini spiralized
    • 1/2 Red Bell Pepper julienned
    • 1/2 Yellow Bell Pepper julienned
    • 1 cup Snowpeas trimmed
    • 3 Green Onions chopped into small pieces
    • 1 cup Julienned Carrots
    • 1 cup chopped Red Cabbage

    Almond Butter Dressing:

    • 1/4 cup + 1 Tablespoon Almond Butter
    • 1 teaspoon Minced Garlic
    • 1 teaspoon Minced Ginger
    • 1 teaspoon Sriracha
    • 1 1/2 tablespoons Agave Nectar
    • 2 1/2 tablespoons Soy Sauce
    • 1 tablespoon Lime Juice
    • 1 teaspoon Sesame Oil
    • 1/4 cup Hot Water
    • 1 teaspoon Red Pepper Flakes
    • 1 tablespoon Chopped Peanut for garnish
    • 1 tablespoon cilantro chopped, for garnish

    Instructions
     

    • First, prepare tofu. Cut tofu into cubes or squares. Heat a frying pan with 1 tablespoon of Vegetable Oil and pan fry tofu on all sides until crisp and golden. Set aside.
    • Prepare dressing by whisking all ingredients together.
    • In a large pan, combine your julienned Red and Yellow Bell Pepper, Green Onion, Carrot, Red Cabbage and Snowpeas. Heat through and fry for a few minutes until tender.
    • Add Zucchini Noodles to the pan and toss for 1 minute, or until heated through. You don't want to over cook this as the Zucchini Noodles will start to wilt and release too much water. You simply want to heat the veggies up.
    • Transfer cooked Veggies to a large bowl, and add in your crispy Tofu cubes. Pour dressing over your veggie mixture, and toss to disperse.
    • Serve noodles topped with Chopped Peanut and Coriander/Cilantro.
    • These noodles are best served immediately. If you want to store for later, I recommend keeping the veggies and the dressing seperate, and only combining before eating. This is to ensure the veggies don't get watery as they sit in the dressing - no one likes soggy noodles!

    Nutrition

    Serving: 1servingCalories: 258kcalCarbohydrates: 19gProtein: 11gFat: 17gSaturated Fat: 4gSodium: 681mgPotassium: 650mgFiber: 5gSugar: 11gVitamin A: 1038IUVitamin C: 76mgCalcium: 155mgIron: 2mg
    Keyword Asian zucchini noodles
    Tried this recipe?Let us know how it was!
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      Comments

      1. Lopaka says

        at

        Easy, delicious, healthy. Loved it! Modified it by marinating the tofu in Chinese char siu (BBQ Pork) sauce then fried it. Thank you very much for the free recipes.

        5 stars

        Reply
        • Crazy Vegan says

          at

          Thank you so much! Always :)
          Reply
      2. Christina Wlodarczyk says

        at

        I think you rock! Foul language and everything. I’m definitely going to try this. Can the sriracha agave be subbed by regular Sirracha?
        Reply
        • Christina Wlodarczyk says

          at

          Whoops read the text instead of the recipe. Lol. Ah well maple syrup sub it is!
          Reply
        • Amrita says

          at

          yes it sure can!!!! and high five, potty mouths unite!
          Reply
      3. chris says

        at

        hi just came across your site .. and was going to follow you and use your recipes... but i really do not like your use of foul language to describe your ingredients and description of the dish....is it necessary.. shame though
        Reply
        • Amrita says

          at

          that's just how I roll baby
          Reply
          • Chris #2 says

            at

            Your recipes make me laugh, I love your sense of humor. Maybe this one doesn't show it off so much. Sorry the other Chris doesn't see the fun -- I get SO bored of reading other food blogs. Your bibimbap is one of my favorites
            Reply

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      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


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