Prep Time: 20 minutes   Cook Time: 20 minutes   Total Time: 20 minutes   Yield: 4 serves


4 ounces flat rice noodles
1 medium zucchini, spiralized
3 large carrots, spiralized
1 (15-ounce) package firm tofu, cubed
2 to 4 scallions, thinly sliced (about 1 cup)
2 to 3 cups bean sprouts, well rinsed
1 cup sugar snap peas, trimmed and halved
4 cloves garlic, crushed
1 Thai red chile
2 tablespoons canola oil, for frying

For the sauce:

1/4 cup liquid aminos or soy sauce
1/4 cup water
1/4 cup tomato paste
2 tablespoons rice vinegar
2 tablespoons agave or other liquid sweetener
1/2 teaspoon crushed red pepper flakes


1 lime, cut into wedges
1/2 cup chopped fresh cilantro
4 tablespoons chopped almonds or peanuts (optional)


Start by preparing all of your ingredients so they’re ready to go when it’s time to stir-fry. Spiralize the zucchini and carrots (or shred with a julienne peeler), cube the tofu, slice the scallions, crush the garlic, and dice the chile.

In a small bowl, whisk together soy, water, tomato paste, rice vinegar, honey, and red pepper flakes. Taste and adjust seasoning if needed.

Fill a large saucepan or stock pot with water. Bring to a boil and then reduce the heat to low. Add the noodles and allow them to simmer until not quite al dente, 8-10 minutes. Once the noodles are cooked, drain, rinse with cold water, and set aside.

Heat a large skillet over medium-high heat. Add 1 tablespoon of canola oil, and then cook the tofu cubes until they are golden brown, stirring occasionally. When the tofu is nice and golden, slide it out of the pan and onto a plate lined with paper towels.

Add the remaining tablespoon of oil to the same skillet. Add the garlic and chile and fry for about 1 minute. Quickly add the scallions, bean sprouts, and peas. Fry for 2 minutes, stirring frequently. Add the spriralized zucchini and carrot and toss the mixture to combine well. Fry for about 2 minutes until the zucchini and carrot noodles are just beginning to soften.

Now add the rice noodle, tofu and about half of the sauce.

Stirring constantly, let the mixture cook about 2 minutes more. At this point your vegetables should be just ever so slightly on the soft side, still with some crunch.

If your mixture is not very wet you may want to add a bit more sauce. It should be moist, but not swimming in sauce.

Spoon into individual bowls, garnish with cilantro, chopped nuts (if using), and a wedge of lime.

Serve immediately, with with extra sauce on the side.

You may be able to find brown rice noodles, which would add a little more nutrition to this recipe.

Alternately, skip the noodles altogether and add an extra spiralized zucchini in their place.

Recipe Adopted from


May 12, 2017