Sweet and Spicy Crispy Tofu with Zucchini Noodles

Sweet and Spicy Crispy Tofu with Zucchini Noodles – this simple stir-fry is like a vegan version of orange chicken served over a delicious bed of zoodles. This delicious zucchini noodles recipe is wholesome, faster than takeout, and comes from the Two Peas & Their Pod Cookbook!

Nearly ten years ago, when I first started in this crazy world of food blogging, one of the first people I met, online and in-person, was Maria Lichty from Two Peas & Their Pod. Back then, she and her husband Josh were newly married, and one of the things that stood out to me was that they had the gumption to cater their own wedding.

A few years later, I saw Maria and Josh in action in Deer Valley, working their magic with Heidi of Foodie Crush at a blogging retreat. They’re quite a team, not just when it comes to entertaining and feeding, but also with their marriage, their blogging business, and raising their adorable little boys.

So when I saw Maria last year and she told me that a cookbook was in the works, I was thrilled! Their gorgeous cookbook is now here, a true reflection of them, their love for bold flavors, and family-friendly in every way.

Aside from the fact that there’s a dedicated cookie chapter (Maria is known for her love for cookies), I couldn’t wait to try some of her vegetarian dishes. While Josh and the boys are omnivores, Maria is a vegetarian, and since I am faced with a similar type of cooking situation at home, you can guess which chapter I turned to first!

This recipe for Sweet and Spicy Tofu with Zucchini Noodles is the perfect weeknight dinner to serve for a family of different eaters: the crispy tofu is similar to orange chicken (which my children LOVE) and is so good, it’ll convince any tofu-hater, and the zucchini noodles are a healthy twist which cook in just a minute, making it fast, wholesome and super satisfying!

HOW TO MAKE SWEET AND SPICY CRISPY TOFU WITH ZUCCHINI NOODLES

If you have a spiralizer, then you can quickly whip up your own zucchini noodles, but if not, not to worry! You can find store-bought zucchini noodles (Whole Foods, for example, carries it), and it makes whipping this dish up even quicker!

1. Drain and press the tofu of excess water for 15-20 minutes. Cut the tofu into 1-inch cubes.
2. Gently mix the tofu with soy sauce until well coated. Add cornstarch and gently toss to coat. Set aside.
3. Combine the brown sugar, orange zest and juice, soy sauce, tomato paste, vinegar, and cornstarch until smooth.
4. Prepare your zucchini noodles with a spiralizer or use store-bought zoodles.
5. Brown the tofu in a nonstick skillet until browned and crispy. Stir in the sauce.
6. Heat sesame oil in a separate skillet, add zucchini noodles, and cook for 1 minute, tossing so the zoodles soften slightly.
7. Divide the zucchini noodles among four plates and top with the tofu, sliced scallions, and sesame seeds.

MORE ZUCCHINI RECIPES TO TRY

Savory Zucchini Scones with Feta and Thyme
Spicy Shrimp with Zucchini Noodles
Zucchini Noodles with Chicken and Tangy Peanut Sauce
Zucchini Banana Brownies
Zucchini Oat Chocolate Chunk Muffins
Simple Sundays | Double Dark Chocolate Zucchini Bread

Disclosure: I was sent a copy of Two Peas & Their Pod Cookbook for review. All opinions, are of course, my own. There may be affiliate links in the post, see my Disclosure page to learn more.

Sweet and Spicy Crispy Tofu with Zucchini Noodles

This simple stir-fry is like a vegan version of orange chicken served over a delicious bed of zoodles. This delicious zucchini noodles recipe is wholesome, faster than takeout! Recipe reprinted with permission from Two Peas & Their Pod Cookbook by Maria Lichty (Grand Central Publishing, 2019).

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5 from 5 votes

Course Dinner, Main Course

Cuisine Asian, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 248kcal

Author Liren Baker

Ingredients

Tofu

• ▢ 1 16-ounce package extra-firm tofu
• ▢ 2 tablespoons soy sauce
• ▢ 1/2 cup cornstarch

Sauce

• ▢ 1/4 cup packed brown sugar
• ▢ 1 medium orange (grated zest and juice) always zest before juicing
• ▢ 2 tablespoons soy sauce or tamari soy sauce
• ▢ 1 tablespoon tomato paste
• ▢ 1 tablespoon rice wine vinegar
• ▢ 1 tablespoon cornstarch

Stir-Fry

• ▢ 2 tablespoons vegetable or canola oil plus more if needed
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoons grated fresh ginger
• ▢ 1 teaspoon grated orange zest
• ▢ 1/4 teaspoon crushed red pepper flakes

Zucchini Noodles

• ▢ 1 teaspoon toasted sesame oil
• ▢ 4 small zucchini spiralized, or 4 cups store-bought zucchini noodles
• ▢ 4 scallions (white and green parts) thinly sliced, for garnish
• ▢ sesame seeds for garnish

COOK MODEPrevent your screen from going dark

Instructions

Make the Tofu

• To get your tofu nice and crispy, drain it first: wrap the tofu block in paper towels and set on a plate. Place a heavy object on top of the tofu to press it down (for example, a large skillet with a few cans or books on top). Let the tofu sit for 15-20 minutes so the excess water can drain. Unwrap the paper towels and cut the tofu into 1-inch cubes.
• Transfer the tofu cubes to a large bowl or zip-top bag. Add the soy sauce and gently mix until the tofu is well coated. Add the cornstarch and gently toss to coat the tofu. It will get pasty, and that is okay. Set aside.

Make the Sauce

• In a medium bowl, combine the brown sugar, orange zest and juice, soy sauce, tomato paste, vinegar, and cornstarch. Whisk until the mixture is smooth and the cornstarch is dissolved. Set aside.

Make the Stir-Fry

• In a large non-stick skillet, heat the oil over medium-high heat. Working in batches so you don't crowd the pan, add the tofu and cook for 3 minutes on each side, until browned and crispy. Transfer the cooked tofu to a plate or bowl. If you need to add more oil in between batches, you can.
• When all the tofu has been cooked, add the garlic, ginger, orange zest, and pepper flakes to the pan. Cook for 2 minutes. Return all of the tofu to the pan and slowly pour in the sauce. Reduce the heat to low and cook for 5 minutes, until the sauce thickens. Turn off the heat.

Make the Noodles

• In a second large skillet, heat the sesame oil over medium-high heat. Add the zucchini noodles and cook for 1 minute, tossing with tongs so all of the zucchini noodles soften slightly. Don't overcook them; they'll get mushy.
• Divide the zucchini noodles among four plates and top with the tofu, sliced scallions, and sesame seeds.

Notes

Recipe reprinted with permission from Two Peas & Their Pod Cookbook by Maria Lichty (Grand Central Publishing, 2019).

PRODUCTS IN THIS RECIPE

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Nutrition

Calories: 248kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Sodium: 1057mg | Potassium: 497mg | Fiber: 3g | Sugar: 20g | Vitamin A: 527IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 1mg

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