The easiest way to make zucchini noodles is using a spiralizer. They make long curly noodles that are the perfect thickness. I use a Pro Spiralizer (*Affiliate link) – it’s easy to use and cost about $20. Small handheld spiralizers (*Affiliate link) are slightly cheaper but are a little harder to work with. Other options for making noodles:
– julienne vegetable peeler
– most mandoline slicers have julienne blades
– standard vegetable peelers can make larger noodles
After spiralizing, these noodles require a quick saute and then they’re ready to serve. As a side or light snack, they are delicious on their own with a sprinkle of salt and pepper. They can be made into a meal by adding Lentil Amaze-balls, White Sauce or Thai Peanut Sauce.
Other veggies that can be spiralized into noodles include sweet potatoes, yellow squash, beets, carrots, butternut squash, cucumbers, kohlrabi and broccoli stalks. The cooking time will differ slightly for each. Tougher noodles will require more cooking time and a small amount of water should be added to the pan when cooking less moist veggies.
When veggies are cooked in water some of their nutrients are pulled out into that water. Therefore, if possible, you want to avoid draining the water, as you would be pouring some beneficial micronutrients down the drain.
Tofu comes in a block that is immersed in water. It is important to drain it and removed as much of the moisture as possible. If the tofu has too much moisture it won’t get crispy when you cook it and it also won’t absorb flavors very well.
- The best way to remove the moisture is to slice the block in half (long ways) and place both halves on a baking sheet that is lined with paper towels. Next, place paper towels on top of the tofu and set a heavy object on it (book, skillet, etc.) and let it sit in the fridge for an hour or two. Then cube it and don’t forget to lightly toss it in cornstarch for that crispiness texture.
- If you’re like me and decide you’re going to make a meal 2 minutes before making it then you won’t have time to drain the moisture out of the tofu.. that’s ok. I normally slice the block of tofu in half and press water out of it with paper towels by hand for about a minute before cubing it and tossing it in corn starch.
- If tofu isn’t your thing just skip it all together. This dish is still amazing without it!
Thai Peanut Zucchini Noodles
- 1 clove garlic
- 2 tsp ginger minced
- 4 Tbsp peanut butter creamy
- 1 lime juiced or ~2 Tbsp lime juice
- 2 Tbsp tamari or soy sauce
- 1/4 - 1/2 tsp red pepper flakes depending on preference
- 14 oz. package extra firm tofu
- 4-6 zucchinis spiralized
- ~1 cup shredded or thinly sliced carrots
- 1 pepper, thinly sliced any color
- 1/4 cup green onions diced
- 1 large handful cilantro chopped
- We have also added spiralized yellow squash, red onion, mushrooms, sprinkled peanuts on top... add anything that would be good with a peanut sauce!
- Add garlic, ginger, peanut butter, lime juice, tamari (or soy sauce), and red pepper flakes to a food processor and process until smooth.
- Add to a nonstick skillet the zucchini, carrots, peppers, and any other veggies you would like to include on medium-high heat. Cook the veggies until most of the water has evaporated (5 to 10 minutes), while stirring often.
- While the veggies are cooking, cut the tofu into 1/2-1" cubes.Tip: A great way to give tofu a crispy texture is to toss it in ~1 Tbsp cornstarch prior to sautéing it.
- Heat a nonstick on medium-high heat. Make sure the skillet is hot before you add the tofu. Sauté the tofu until it is crispy (about 10 minutes).
- Mix the peanut sauce into the cooked vegetables.
- Place in a bowl and top with tofu, green onions, cilantro, peanuts.