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One-Pot Vegan

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

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 8, 2026 · Updated May 11, 2026
Asian-Inspired 28 mins veganlowcarbhealthyonepoteasykid-friendlyfamily-friendlyquickdairyfreeglutenfreemealprep

Quick and easy one-pot Asian-inspired vegan stir-fry with spiralized zucchini noodles, crispy tofu, and toasted cashews. A healthy, low-carb, gluten-free, and dairy-free dinner that's family- and kid-friendly—ideal for meal prep or weeknight dinners.

Low-Carb Zucchini Noodle Stir-Fry with Tofu and Cashews
Prep 10 min
Cook 18 min
Total 28 min
Servings 4
Difficulty easy
Cuisine Asian-Inspired

Recipe Details

Prep10 min
Cook18 min
Total28 min
Servings4
Difficultyeasy
CuisineAsian-Inspired
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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

Instructions

  1. Press the tofu for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Heat 1 tablespoon of avocado oil in a large deep skillet or wok over medium-high heat.
  3. 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.
  4. 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.
  5. Add the sliced red bell pepper and shredded carrots. Stir-fry for 3-4 minutes until slightly tender but still crisp.
  6. 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.
  7. Return the crispy tofu to the pan and toss gently with vegetables and sauce to heat through.
  8. Season with salt and black pepper to taste. Remove from heat.
  9. Sprinkle with sliced green parts of green onions, toasted cashews, and fresh cilantro or basil if desired.
  10. Serve immediately as a light, healthy vegan main dish.
  11. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

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.

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. This cookware ensures perfect heat distribution and room for tossing ingredients, creating crispy tofu and tender-crisp vegetables without sogginess.

One-pan cooking reduces cleanup and deepens flavors as ingredients meld during cooking. A non-stick or well-seasoned wok or skillet is recommended to prevent sticking and keep the dish healthy and low-carb with minimal oil.

This easy, family-friendly stir-fry aligns with PanPotPlates’ focus on fast, nutritious one-pan meals ideal for busy weeknights and meal prep.

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. This size allows tofu to crisp evenly, vegetables to stir-fry without overcrowding, and zucchini noodles to be gently tossed with sauce without becoming mushy.

A pan with sides at least 3 inches high helps contain ingredients during stirring and tossing for even cooking. Non-stick or well-seasoned pans ease cooking and cleanup.

If unavailable, a large sauté pan with similar volume can be used. Smaller pans may cause overcrowding, leading to uneven cooking and loss of texture.

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. If you don't have a wok or large skillet, consider these cookware alternatives without sacrificing flavor or texture:

  • Cast Iron Skillet or Sauté Pan: Offers excellent heat retention for evenly browning tofu and stir-frying vegetables.
  • Nonstick Deep Skillet or Frying Pan: Minimizes sticking, especially for delicate zucchini noodles, and simplifies cleanup.
  • Stainless Steel Sauté Pan: Provides ample space and promotes a good sear on tofu, essential for this low-carb vegan dish.
  • Wok Alternatives: Large rounded-bottom skillet or deep frying pan can mimic traditional stir-fry when preheated properly.

Avoid slow cookers or casserole dishes, as high-heat quick stir-frying is key for vibrant zucchini noodles and crispy tofu texture. These options ensure success with PanPotPlates’ fast, flavorful, low-carb vegan skillet style meals.

Leftovers Quality

This low-carb zucchini noodle stir-fry with tofu and cashews stores well when refrigerated. Place leftovers in an airtight container and keep refrigerated for up to 3 days.

Because zucchini noodles are delicate, reheat gently over medium-low heat in a skillet, stirring occasionally to maintain texture. Alternatively, microwave on medium power in short bursts, stirring between intervals.

Ideal for meal prep, this recipe keeps well and maintains flavor. For freezing, separate tofu and vegetables from zucchini noodles, as noodles can become mushy after thawing. Freeze components separately for up to 1 month and reheat gently.

Following these tips helps maximize convenience and keeps your one-pot vegan meal delicious beyond the first serving.

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