Recipe: Zucchini Tofu Noodles

I was looking for a light, delicious lunch to take to work and these zucchini tofu noodles were the perfect answer. Fresh, healthy, full of flavour and ready in no time – what more could you ask for! Plus, you can whip the dish up on a Sunday night and enjoy it for lunch for the next few days!

Zucchini Tofu Noodles | I Spy Plum Pie

Ingredients List

  • 375g firm tofu
  • 1/2 cup cashews
  • 2 medium zucchini
  • Can of corn spears
  • 150g noodles (eg rice noodles, egg noodles)
  • 150g snow peas
  • 2 red chillies
  • 2tbs cashew butter
  • 1tbs tamari or soy sauce
  • 1tbs lime juice
  • Chilli sauce
  • Salt
  • Bunch of coriander
  • Bean sprouts

Steps

  1. Cut the tofu into cubes and press for up to 20 minutes
  2. Preheat the oven to 180C and roast the cashews until golden, approximately 10-15 minutes, stirring occasionally
  3. Slice the zucchinis and cook in a medium-hot pan with a little oil for 10 minutes, then turn and cook the other side for 3-4 minutes. Set aside.
  4. Drain and cut the corn in half, then cook in the pan until starting to char, then set aside
  5. Cook the tofu until golden on all sides, then set aside
  6. Cook the noodles according to packet directions then drain and add to a bowl, toss through the zucchini, corn and tofu
  7. Slice the snow peas and chillies and add to the noodle mix
  8. Whisk together the cashew butter, tamari, lime juice, chilli sauce to taste and a pinch of salt with enough water to make a dressing. Pour over the noodle mix and toss to coat
  9. Top with the roast cashews, fresh coriander and bean sprouts

Zucchini Tofu Noodles | I Spy Plum Pie

One of my favourite parts of these zucchini tofu noodles is the cashew dressings, not to mention the crunchy roasted cashews! There is a good mix of textures, plenty of flavour and a little kick of spice to boot! It’s an excellent dish for the warmer weather heading our way, both for lunch and dinner. Plus, it keeps well so you can make it in advance and enjoy it for a few days afterwards as well. My kind of cooking.

You can use whatever noodles take your fancy. The first time I made these I used brown rice noodles, and this time egg noodles and both worked excellently. Soba, vermicelli, you name it, all would be excellent!

Zucchini Tofu Noodles | I Spy Plum Pie

Who is keen for some of my zucchini tofu noodles?

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1 Comment on Recipe: Zucchini Tofu Noodles

  1. Pat @ Wholesome Kitchen
    October 10, 2018 at 4:20 pm (2 weeks ago)

    Just made this and it so good! Thank you so much for sharing this!

    Reply

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