Crispy Sesame Tofu with Zucchini Noodles (Vegetarian Meal Prep)

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.

Crispy Sesame Tofu with Zucchini Noodle (Vegetarian Meal Prep)

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★★★★★ 5 from 2 reviews

• Author: Richa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 Lunches
• Category: Meal Prep
• Cuisine: Asian

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Description

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!

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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 of fresh Ginger, peeled and roughly chopped

Other Ingredients

• 1 tablespoon Oil
• 12 oz/350 gms firm Tofu, cut into small pieces
• Zucchinis, spiralized
• Sesame Seeds and Green Onions for topping

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Instructions

Make the Sauce: In a blender or food processor, 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!

Cook the crispy tofu: 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.

Assemble: 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

1. 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.

2. Its best to store the sauce separately till you are ready to eat so that the zoodles stay crunchy

3. You can easily swap the zoodles for noodles if you like because these taste great both ways!