Crispy tofu with zucchini noodles and peanut sauce

By the GetYourMacros team · 7 October 2026

Cornstarch-crusted tofu fried in a pan, zucchini noodles and a sauce of peanut butter, ginger and soy.

• Time 15 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, peanuts, soy

Ingredients (1 serving)

• 200 g Firm tofu
• 250 g Zucchini
• 10 g Cornstarch
• 15 g Peanut butter
• Garlic to taste
• Fresh ginger to taste
• 8 g Agave syrup
• Soy sauce to taste
• 6 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the firm tofu into cubes and coat them evenly in the cornstarch.
2. Fry them in the oil over medium-high heat until crisp on every side.
3. Blend the peanut butter with the garlic, ginger, agave syrup, soy sauce, half a glass of water and a pinch of chilli.
4. Turn the zucchini into noodles with a peeler or a spiraliser.
5. Pour the sauce over the tofu and let it thicken for two minutes, then add the zucchini noodles and cook 2-3 minutes; serve with sweet paprika.

Tips

• The zucchini noodles only need to warm through: past three minutes they release water and thin the sauce.

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