Zucchini Noodle Pad Thai with Crispy Tofu

Spiralized zucchini tossed in a bright, tangy tamarind-lime sauce with crunchy bean sprouts, scallions, and crushed peanuts, topped with golden-baked tofu cubes. This plate is clean, sharp, and entirely plant-based, with every component staying strictly vegan. The zucchini noodles keep the carbs low, and rice noodles are offered separately for anyone who wants them. No sweetened sauce here, just pure tamarind punch balanced with lime and a hint of heat.

By TasteBuds

Recipe details

Yield
2 people
Prep time
25 minutes
Cook time
25 minutes
Total time
40 minutes

Ingredients

  • 14 oz Firm tofu, pressed and cubed
  • 2 tbsp Tamari (use gluten-free tamari for GF)
  • ½ tsp Garlic powder
  • 3 medium Medium zucchini
  • 3 tbsp Tamarind paste (unsweetened)
  • 3 tbsp Fresh lime juice (from about 2 limes)
  • 2 tbsp Tamari (use gluten-free tamari for GF)
  • 2 tbsp Water
  • 1 tsp Fresh ginger, grated
  • 2 cloves Garlic, minced
  • ¼ tsp Red pepper flakes (or to taste)
  • 1 tbsp Sesame oil
  • 1 cup Bean sprouts
  • 3 stalks Scallions, sliced thin
  • ¼ cup Roasted peanuts, roughly crushed
  • ¼ cup Fresh cilantro, roughly chopped
  • for serving Lime wedges
  • optional, 4 oz Rice noodles, cooked according to package (vegan add-on for higher-carb option)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Press 14 oz (400 g) firm tofu between clean kitchen towels or paper towels, weighted with a heavy plate, for 5 minutes to remove excess moisture.
  3. Cube the pressed 14 oz (400 g) tofu into ½-inch pieces.
  4. In a small bowl, whisk together 2 tbsp (30 ml) tamari and ½ tsp (2.5 ml) garlic powder. Toss the 14 oz (400 g) tofu cubes in this mixture until evenly coated.
  5. Spread the tofu cubes in a single layer on a baking sheet lined with parchment. Bake for 25 minutes, flipping halfway, until golden and crispy at the edges.
  6. While the tofu bakes, spiralize 3 medium zucchini (600 g total) into noodles using a spiralizer or julienne peeler. If the noodles are very wet, pat them gently with a clean towel.
  7. In a small bowl, whisk together 3 tbsp (45 ml) tamarind paste, 3 tbsp (45 ml) fresh lime juice, 2 tbsp (30 ml) tamari, 2 tbsp (30 ml) water, and ¼ tsp (1.25 ml) red pepper flakes until smooth. Set the sauce aside.
  8. Grate 1 tsp (5 ml) fresh ginger.
  9. Mince 2 cloves garlic.
  10. Slice 3 scallions thin, keeping white and green parts separate.
  11. Roughly crush ¼ cup (35 g) roasted peanuts.
  12. Roughly chop ¼ cup (15 g) fresh cilantro.
  13. Heat 1 tbsp (15 ml) sesame oil in a large skillet or wok over medium-high heat. Add the 2 cloves minced garlic, 1 tsp (5 ml) grated ginger, and the white parts of the 3 sliced scallions. Stir-fry for 30 seconds until fragrant.
  14. Add the spiralized zucchini noodles (from 3 medium zucchini) and toss for 1 to 2 minutes until just softened but still crisp.
  15. Pour the tamarind-lime sauce (made with 3 tbsp tamarind paste, 3 tbsp lime juice, 2 tbsp tamari, 2 tbsp water, ¼ tsp red pepper flakes) over the zucchini noodles and toss to coat evenly. Cook for 1 minute, letting the sauce cling to the noodles.
  16. Remove from heat. Toss in 1 cup (100 g) bean sprouts and the green parts of the 3 sliced scallions.
  17. Divide the noodles between two bowls. Top with the crispy baked tofu cubes (14 oz/400 g), ¼ cup (35 g) crushed peanuts, and ¼ cup (15 g) chopped cilantro. Serve with lime wedges on the side.