Zucchini Noodle Stir-Fry with Garlic and Ginger
Crisp-tender zucchini noodles, golden tofu, and colorful vegetables are tossed in a savory garlic, ginger, and tamari sauce. The dish is ready in under an hour. It is light, gluten-free, and vegan.
- Prep
- 25 min
- Cook
- 15 min
- Wait
- 15 min
- Total
- 55 min
- Makes
- 4 servings (about 5 cups / 1.2 L total)
Steps
Before you start
- Zucchini noodles release water as they sit and cook. Salting and blotting them dry (step 1 and step 3) keeps the stir-fry from turning soggy.
- Have everything chopped and the sauce mixed before you turn on the heat. The cooking steps move fast.
- Use a large 12-inch (30 cm) skillet or wok. A crowded pan steams the zucchini instead of sautéing it.
- If you don't own a spiralizer, buy pre-cut zucchini noodles or use a julienne peeler. Cut the noodles into roughly 8-inch (20 cm) lengths so they are easy to toss.
Press tofu, salt zucchini
- Wrap the drained tofu block in a clean towel, set it on a plate, and put a heavy pan or a few cans on top.
- Press for 15 minutes.
- While it presses, put the spiralized zucchini in a large colander set over the sink or a bowl.
- Sprinkle with the ½ tsp (3 g) kosher salt and toss gently with your hands.
- Let it drain for 15 minutes.
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Ready when: The towel is damp, and a few tablespoons of liquid have collected under the zucchini
Tip: Salt draws out water, so don't add more salt to the dish until you taste it at the end.
Prep vegetables and sauce
- Cut the pressed tofu into ¾-inch (2 cm) cubes.
- Cut the carrot into thin matchsticks and the bell pepper into thin strips.
- Mince the garlic, grate the ginger, and slice the scallions, keeping the whites and greens in separate piles.
- In a small bowl, whisk the tamari, rice vinegar, sesame oil, maple syrup, and red pepper flakes (if using) until the syrup dissolves.
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Ready when: Sauce looks evenly mixed with no syrup pooling at the bottom
Tip: Group the garlic, ginger, and scallion whites together on a small plate so they go into the pan at the same time.
Dry the zucchini noodles
- Pick up the salted zucchini in handfuls and gently squeeze over the sink.
- Spread the noodles on a clean kitchen towel or a double layer of paper towels and blot the top with more towel.
- Pat the cubed tofu dry too.
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Ready when: Noodles feel damp but not wet, and no liquid beads on the towel when pressed
Tip: Squeeze gently. Zucchini noodles are fragile and will break if you wring them hard.
Sear the tofu
- Heat 1 tbsp (15 ml) of the oil in the 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 1 minute.
- Add the tofu in a single layer.
- Cook without moving it for 3 minutes, then turn the pieces and cook another 4 to 5 minutes, stirring occasionally, until golden on most sides.
- Transfer to a plate.
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Ready when: Tofu is golden brown and releases easily from the pan
Tip: If the tofu sticks, give it another 30 seconds. It releases once a crust forms.
Cook carrot and pepper
- Add the remaining 1 tbsp (15 ml) oil to the same skillet over medium-high heat.
- Add the carrot, bell pepper, and scallion whites.
- Stir-fry for 3 minutes.
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Ready when: Carrot and pepper are bright in color and crisp-tender, bending slightly but still snapping when bitten
Bloom garlic and ginger
- Lower the heat to medium.
- Push the vegetables to the sides, add the garlic and ginger to the center, and stir for 30 to 45 seconds.
- Then stir everything together.
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Ready when: The garlic and ginger smell fragrant and look pale gold, not brown
Tip: Burnt garlic turns bitter. If it darkens quickly, take the pan off the heat for a few seconds.
Toss with noodles and sauce
- Raise the heat to high.
- Add the dried zucchini noodles and the seared tofu.
- Pour the sauce over the top.
- Toss constantly with tongs for 2 to 3 minutes.
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Ready when: Noodles are bright green, hot, and slightly softened but still have a bite. The sauce lightly coats everything with very little liquid pooling in the pan
Tip: Don't cook past 3 minutes. Zucchini noodles go limp and release water quickly.
Finish and serve
- Remove the pan from the heat.
- Taste and add a splash of tamari if you want more salt.
- Divide among four warm bowls, then top with the scallion greens and toasted sesame seeds.
- Serve right away.
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Ready when: Noodles look glossy and the scallion greens are still bright
Tip: Serve immediately. The noodles keep releasing water as they sit.
Good to know
Tips
- Don't skip the salting step. It removes water before cooking, which gives you crisp-tender noodles instead of soup.
- Keep the heat high for the final toss. Hot pans evaporate the water the zucchini releases.
- If your skillet is smaller than 12 inches, cook the zucchini in two batches.
- Add other quick-cooking vegetables, such as snap peas or sliced mushrooms, with the carrot and pepper.
Make ahead
Press and cube the tofu, cut the carrot and bell pepper, and whisk the sauce up to 1 day ahead. Store each in its own container in the fridge. Spiralize the zucchini the same day you cook it, and salt and dry it just before cooking.
Storage & reheating
Best eaten fresh. Refrigerate leftovers in an airtight container for up to 2 days. The noodles will be softer and more watery. Reheat in a hot skillet for 1 to 2 minutes, not in the microwave. We don't recommend freezing, because the zucchini turns mushy when thawed. Room temperature: no longer than 2 hours.
Substitutions
- tamari → Soy sauce. Use the same amount. This is not gluten-free.
- extra-firm tofu → Peeled large shrimp (12 oz / 340 g) or sliced chicken breast. Cook shrimp 1 to 2 minutes per side until pink and opaque. Chicken must reach 165°F (74°C). Neither is vegan.
- maple syrup → Honey. Use the same amount. This is not vegan.
- unseasoned rice vinegar → Fresh lime juice. Use 1 tbsp (15 ml) for a brighter, citrusy flavor.
