What cookware works best?

Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

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One-Pot Vegan

Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews

Name: Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 2 medium zucchini, spiralized into noodles (about 4 cups); 14 oz (400g) firm tofu, pressed and cut into 1-inch cubes; 1/3 cup raw cashews; 2 tablespoons avocado oil or other neutral oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 small red bell pepper, thinly sliced; 1/2 cup shredded carrots; 3 green onions, sliced (white and green parts separated); 3 tablespoons low-sodium tamari or soy sauce; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon maple syrup or agave nectar; 1/4 teaspoon crushed red pepper flakes (optional, for mild heat); Fresh cilantro or basil for garnish (optional); Salt and black pepper to taste

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 8, 2026 · Updated May 11, 2026

Asian-Inspired 28 mins veganlowcarbhealthyonepoteasykid-friendlyfamily-friendlyquickdairyfreeglutenfreemealprep

Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 18 min

Total 28 min

Servings 4

Difficulty easy

Cuisine Asian-Inspired

Ingredients

Servings 4

2 medium zucchini, spiralized into noodles (about 4 cups)
14 oz (400g) firm tofu, pressed and cut into 1-inch cubes
1/3 cup raw cashews
2 tablespoons avocado oil or other neutral oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small red bell pepper, thinly sliced
1/2 cup shredded carrots
3 green onions, sliced (white and green parts separated)
3 tablespoons low-sodium tamari or soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon maple syrup or agave nectar
1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
Fresh cilantro or basil for garnish (optional)
Salt and black pepper to taste

Ingredients for Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews

Instructions

Press the tofu for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Heat 1 tablespoon of avocado oil in a large deep skillet or wok over medium-high heat.
Add the tofu cubes in a single layer and cook, turning occasionally, until golden and crisp on all sides, about 7-8 minutes. Remove tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper and shredded carrots. Stir-fry for 3-4 minutes until slightly tender but still crisp.
Add the spiralized zucchini noodles to the pan along with tamari, rice vinegar, maple syrup, sesame oil, and crushed red pepper flakes if using. Toss gently to combine and cook for 2-3 minutes, just until noodles are slightly softened but not mushy.
Return the crispy tofu to the pan and toss gently with vegetables and sauce to heat through.
Season with salt and black pepper to taste. Remove from heat.
Sprinkle with sliced green parts of green onions, toasted cashews, and fresh cilantro or basil if desired.
Serve immediately as a light, healthy vegan main dish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews cooking in the recommended pan or pot

Tips

Pan Or Pot Required

For this One-Pot Vegan recipe, use a large deep skillet or wok—essential for stir-frying tofu, vegetables, and spiralized zucchini noodles evenly in one pot.

Cookware Size Guidance

For this One-Pot Vegan stir-fry serving 4, select a large deep skillet or wok with a 3 to 4-quart (3 to 4 liters) capacity.

Cookware Swap Guidance

This Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews is designed as a quick, healthy, and family-friendly one-pot skillet meal.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Customize this One-Pot Vegan stir-fry to fit your dietary preferences or pantry by substituting these ingredients:

Zucchini noodles: Replace with spiralized cucumber, carrot ribbons, or shirataki noodles for similar low-carb, gluten-free bases.
Firm tofu: Swap with tempeh, chickpeas, or for pescatarians, cooked shrimp or flaky white fish.
Cashews: Substitute almonds, peanuts, or sunflower seeds to accommodate nut allergies while keeping crunch.
Avocado oil: Use grapeseed, canola, or light olive oil as neutral oil alternatives.
Tamari or soy sauce: Substitute coconut aminos for a soy-free, gluten-free option.
Maple syrup or agave nectar: Replace with honey if not strictly vegan, or omit for a less sweet flavor.
Vegetables: Swap red bell pepper and carrots for snap peas, broccoli florets, or green beans for variety and nutrition.

These substitutions keep the dish quick, easy, healthy, family-friendly, and one-pot while supporting vegan, gluten-free, dairy-free, and low-carb lifestyles.

Storage and Reheating

Cool Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

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Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews

Recipe Details

Ingredients

Instructions