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Zucchini Noodle Stir-Fry with Tofu and Cashews

Name: 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 Editorial TeamPublished Apr 8, 2026 | Updated May 11, 2026

Asian-Inspired 28 mins lowcarbonepoteasyquickdairyfreeglutenfreemealprep

Zucchini Noodle Stir-Fry with Tofu and Cashews with measured ingredients, 28-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

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.