turmeric tofu & zoodles with peanut sauce

Zoodles (zucchini noodles) seemed like a huge scam to me for a while. Who the fuck wants to eat long zucchini strings if they could have pasta?? I just prefer the pasta; I’ll get my veggies elsewhere.

BUT I got a super cheap spiralizer at William-Sonoma a while ago and finally got around to trying it (it was on sale and I was curious). I used it to make zoodles and made a peanut sauce for them and they were VERY delicious. I actually prefer them to any kind of “regular” noodle in this dish; there’s something really nice about their texture with the peanut sauce. They’re a little bit crisper and crunchier than wheat pasta or rice noodles.  Peanut sauce can be a bit heavy, and the zoodles are nice and light.


There are so many possible variations on this basic recipe. I add turmeric to the tofu because it’s supposed to be good for you, it’s a fun color, and it has a subtle aromatic flavor, but it can be removed without losing much from the overall dish. The tofu also doesn’t need to be tossed with cornstarch; it just makes it easier to get a crusty texture, which I like. It would probably be even more delicious with big chunks of peanuts in the dish. Fun garnishes include cucumbers, scallions, crushed peanuts, and sesame seeds. This dish can be super simple if you don’t have all the ingredients– all you really need is peanut butter, soy sauce, something sour (vinegar, citrus juice, etc.), something sweet (honey, sugar, citrus juice, hoisin sauce, etc.).  I’d love to hear if anyone comes up with a yummy variation! Enjoy!

For 1 serving


1/3 block of extra firm tofu, pressed and cut into cubes

2 tbsp. cornstarch

1 tsp. turmeric

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. ground black or white pepper

1 tsp. sesame oil

1 tbsp. peanut oil


1 medium zucchini (about 8-10″ in length), noodled

Half of a small onion, diced

2 cloves garlic, minced

1 small chili, minced

1/2 tsp. sesame oil


1/4 c. peanut butter (whatever kind you like)

2 tbsp. soy sauce

1 tbsp. rice vinegar

1 tsp. lime juice

1 tbsp. sesame oil

1 tsp. freshly grated or ground ginger

1/2 tsp. garlic powder

1/2 tsp. ground black or white pepper

Sriracha to taste

  1. Combine all the sauce ingredients to make the sauce. Mix well and set aside.
  2. Cook the tofu first. After pressing and draining the tofu and cutting it into cubes, toss it in cornstarch. Then heat up the peanut and sesame oil over medium-high heat. When oil is hot, add tofu and cook until golden and crispy on all sides.
  3. Just before removing from the pan, add garlic powder, turmeric, salt, and pepper to the tofu and toss to evenly coat.
  4. Remove tofu from pan and set to drain on a wire rack or just put on a plate or something.
  5. Add the last of the sesame oil to the pan and lower heat to medium.Add garlic, onion, and chili to the pan. Saute until onions are translucent.
  6. Add zoodles to pan. Saute for a couple of minutes until they’ve released some water and are a bit tender. (This step is optional. Some people prefer their zoodles raw; I like mine cooked.)
  7. Lower heat to low, and add half of the peanut sauce. Toss the zoodles with the sauce until evenly coated.
  8. Add tofu back into the pan, and add the rest of the sauce. Toss to coat, and then serve. Add fun garnishes if you want!

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