Crispy sesame tofu with zucchini noodles is the perfect healthy, vegetarian meal prep that is low carb, vegan and gluten free too. These meal prep lunches are served with crispy sesame tofu on a bed of zucchini noodles and a delicious peanut sauce to go with!
It’s the absolute beginning of the New Year and I’m ready to tackle 2018. Actually, I’m ready to tackle anything with these super YUM and crispy sesame tofu with zucchini noodle meal prep lunches.
I made these last week and the week before and I’m still making them. I know how that sounds. I can almost hear you say – you need a life woman!! But these are soooo good, that I really can’t stop. And I feel light and healthy and there are no post lunch nap times.
Because that’s my biggest problem in life. How to work from home and not fall asleep as soon a slunch hits my stomach. I’ve tried tea, coffee, getting up and walking around but nothing works. Except a light, healthy lunch. As long as I don’t feel super full and heavy after a lunch meal, I’m ready to power on.
And that’s why these crispy sesame tofu with zucchini noodle meal prep lunches are so very amazing.
I love recipes like these which are minimal effort.
Start by making a zippy peanut butter sesame sauce that is awwwmyygoooodddd sooooo good that I have permanent space set aside for it in the refrigerator now. It’s a super easy blender sauce made with peanut butter, vinegar, sesame oil, soy sauce, ginger, garlic, maple syrup and water
Then we toss the tofu in a pan with the sauce and cook it till the sauce caramelizes and becomes crispy and coats the tofu
In the meanwhile, spiralize all the zucchini and set aside
And that’s all there is to it! You just place the peanut sesame sauce in disposable sauce cups like these; add the zucchini noodles to glass meal prep containers and you are good to go!!
I have to tell you that this is a really light meal. So it’s more like a nice salad that adds fiber, protein and fats to your lunch.
Two ways to eat crispy sesame tofu with zucchini noodle meal prep lunches
- You can either eat these cold like a salad. I basically toss everything in the sauce and eat it straight from the refrigerator, This way the zucchini noodles stay crunchy and its great for afternoons
- Or you can pour the sauce over the tofu and microwave the meal prep container. Toss everything and it’s a delicious hot meal. The zucchini noodles do leave a little water when you microwave, and when you toss everything together, it gets a little soupy but still stays crunchy and delicious.
These meals stay good in the fridge for five days. I like storing the sauce separately so that the zoodles stay fresh and crunchy till you are ready to eat. The salts in the sauce will make the zoodles leave water so best to store it separately.
More Yummy Meal Prep Ideas:
- Chipotle Chicken Meal Prep Lunch Bowls 4 Ways
- Teriyaki Chicken Stir Fry Meal Prep Lunch Boxes
- Easy Chicken Burrito Meal Prep Bowls (Gluten Free)
- Chicken Fajita Meal Prep Lunch Bowls with Cilantro Lime Quinoa
Crispy Sesame Tofu with Zucchini Noodle (Vegetarian Meal Prep)
Ingredients
Sesame Peanut Sauce
- 1/2 cup Peanut butter
- 2 tablespoons Sesame Oil
- 1/4 cup Light low sodium Soy Sauce
- 1/4 cup Rice Vinegar
- 1 teaspoon Chilli Flakes
- 2 tablespoons Maple Syrup or Honey
- 2-3 Garlic Cloves roughly chopped
- 1 knob Ginger peeled and roughly chopped
Other Ingredients
- 1 tablespoon Oil
- 350 gms Firm Tofu cut into small pieces
- Zucchinis spiralized
- Sesame Seeds and Green Onions for topping
Instructions
- In a blender or add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside 1/4 cup sauce and divide the rest in the mini sauce containers. You might be left with a little extra sauce which you can reserve for later - it works really well as a salad dressing!
- Heat oil in a pan and add the tofu. As soon as the tofu is a very light brown, add 1/4 cup sauce to the pan and toss the tofu in it. Cook everything on low heat. In some time, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and tofu. Things will become crispy and you finally you'll be left with crispy browned bits of tofu in the pan.
- To assemble the meal prep containers, divide zucchini noodles in the containers. Divide the tofu amongst the containers and place the mini sauce containers on one side. Place the lid and refrigerate for up to 5 days.
Notes
- Two ways to eat:
- You can either eat these cold like a salad. I basically toss everything in the sauce and eat it straight from the refrigerator, This way the zucchini noodles stay crunchy and its great for afternoons
- Or you can pour the sauce over the tofu and microwave the meal prep container. Toss everything and it's a delicious hot meal. The zucchini noodles do leave a little water when you microwave, and when you toss everything together, it gets a little soupy but still stays crunchy and delicious.
Planning on making this for this week, how many zucchinis do you spiralize for this recipe?
About 3 zucchinis
This was so delicious and easy to make! My daughter loved it and said she’d make the sauce to use on everything.
Thanks for leaving a comment! Soooo glad you liked it Melissa
I substituted chicken for tofu as we arent vegetarian and that’s what we had!
This recipe is delicious and I found the sauce really tasty and unique!
Yea the sauce is the best! Soooo glad you liked it Ekta
This recipe was incredible! The sauce almost tasted cream based. So good. One question though. Any idea how many calories it is per serving
So happy you liked the recipe Meredith! Thank you for leaving a comment. The nutritional info is not updated
I also had a problem getting the tofu crispy. What kind of oil do you use? I finally added the sauce when the firm tofu pieces began to break up. While it was still good, I want that crispy feature! Any suggestions?
I also did saute my yellow squash a little. Other vegetable would be good like beans or carrots. A good spiralator is an important kitchen gadget.
Hey Kelley, I just used canola oil. Did you coat them like I mentioned in the recipe?
I have not tried the recipe yet, but do I need to try to get some water out of the tofu before cooking with it by wrapping it with a cloth? You have to for some other recipes and I was wondering if this would be one of them!
Hey Amanda, place something heavy on the tofu and leave it on the counter for 15 minutes. That should remove the water
I use extra firm tofu and make sure I get as much water out as possible.
That’s the best way, Kerri! Glad you liked this tofu zucchini noodles!
Love this recipe. Has become a staple!
Thank you so so much Dyana! So glad you enjoyed this recipe!
I was looking for a recipe to use up some left over tofu and with ingredients I had lying around. Lucky me I found this!
I didn’t have zucchini noodles (or a cutter for it) so I used some black bean and sesame noodles that I had lying around instead and julienned a zucchini. It came out really good!
I really love the sauce. It’s similar to some of the sauces I’ve had on salads at asian restaurants.
Will be making this again in the future.
Thanks for the recipe!
That sauce is my favourite too. So glad you liked it Ayrx!
Excited to try this but am wondering if you have ever tried freezing the leftovers and using again at a later time?
I haven’t tried freezing this Kaitlin and I wouldn’t recommend freezing cooked Tofu. The texture wouldnt be great after.
Hi, would you also happened to have the calories per serving, as I’m on a diet right now.?
Hey! I recommend using a tracker like myfitnesspal where you can add a link to the recipe and it should help you calculate the nutritional info