Stir Fried Zoodles and Vegetables with Tofu

Zoodles (zucchini noodles) have become all the rage and are especially popular with those looking to curb their carb intake. So popular in fact, that you can buy zoodles in most grocery stores and don’t need to have your own spiralizer at home.

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This recipe can be made on top of your stovetop or in your air fryer. Although there are no required ingredient changes for the air fryer version, you will find that you’ll use a lot less oil when you make this in your air fryer and I’ve never known a better way to cook tofu!

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Stir Fried Zoodles and Vegetables with Tofu - Stovetop Version

  • Prep Time: 20 m
  • Cook Time: 15 m
  • Total Time: 35 m
  • Servings:
    4

Ingredients

  • 1 tablespoon canola oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown rice syrup or honey
  • 2 tablespoons sriracha chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon minced fresh ginger
  • 1 pound extra firm tofu cubed
  • ½ onion sliced
  • 2 carrots sliced
  • 1 red bell pepper sliced
  • 1 cup snow peas sliced lengthwise
  • 1 can baby corn drained
  • 8 ounces spiralized zucchini zoodles
  • fresh cilantro leaves

Instructions

  1. Combine the canola oil, rice wine vinegar, brown rice syrup, sriracha chili sauce, soy sauce, sesame oil, and ginger in a bowl. Add the tofu and let it marinate for 15 minutes.
  2. Pre-heat a large 12-inch skillet over medium-high heat. Remove the tofu cubes from the marinade with a slotted spoon and dry them lightly with a clean paper towel. Reserve the marinade. Pour enough oil into the pan to coat the bottom and fry the tofu until it is nicely browned and crispy. Remove it from the pan and set it aside.
  3. Add the onion and carrots to the pan and stir-fry for a few minutes, until they start to soften. Add the red pepper, snow peas and baby corn and continue to stir-fry for a few more minutes. Then add the zucchini noodles and toss the zoodles as they cook. When the zoodles start to soften, return the tofu to the pan and add the reserved marinade. Stir-fry for a few more minutes, until the vegetables are tender and heated through. Serve in bowls with fresh cilantro leaves on top.

Stir Fried Zoodles and Vegetables with Tofu - Air Fryer Version

  • Prep Time: 20 m
  • Cook Time: 30 m
  • Total Time: 50 m
  • Servings:
    4

Ingredients

  • 1 tablespoon canola oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown rice syrup or honey
  • 2 tablespoons sriracha chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon minced fresh ginger
  • 1 pound extra firm tofu cubed
  • ½ onion sliced
  • 2 carrots sliced
  • 1 red bell pepper sliced
  • 1 cup snow peas sliced lengthwise
  • 1 can baby corn drained
  • 8 ounces spiralized zucchini zoodles
  • fresh cilantro leaves

Instructions

  1. Combine the canola oil, rice wine vinegar, brown rice syrup, sriracha chili sauce, soy sauce, sesame oil, and ginger in a bowl. Add the tofu and let it marinate for 15 minutes.
  2. Pre-heat the air fryer to 400°F.
  3. Remove the tofu from the marinade with a slotted spoon and transfer it to the air fryer basket. Reserve the marinade. Air-fry the tofu at 400ºF for 15 minutes, until the tofu is nicely browned and crispy, shaking the basket a few times during the cooking process. Remove it from the air fryer and set it aside.
  4. Add the onion and carrots to the air fryer and air-fry at 400ºF for 5 minutes. Add the red pepper, snow peas and baby corn and continue to air-fry for another 5 minutes. Then toss in the zucchini and air-fry for another 5 minutes, shaking the basket once during the cooking process.
  5. Return the tofu to the air fryer basket with the vegetables and pour the reserved marinade over the top. Toss everything to coat with the sauce. Air-fry for just a few more minutes, until the vegetables are tender and heated through.
  6. Transfer everything to serving bowls and pour any marinade from the air fryer drawer on top. Serve in bowls top and scatter a few fresh cilantro leaves on top.
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