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.
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Crispy Sesame Tofu with Zucchini Noodle (Vegetarian Meal Prep)
Prep Time: 10 minutes- Cook Time: 20 minutes
- Total Time: 30 minutes
Yield: 4 Lunches
Category: Meal Prep
Cuisine: Asian
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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!
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
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
- 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!
Is there another sauce that I could use if I am allergic to peanuts?
Hey Danielle, you can substitute peanuts for tahini which is a sesame paste. It tastes fabulous!
I could eat this peanut sauce by itself with a spoon it’s so good.
What type of spiralizer do you recommend?
★★★★★
Hey Kelly, that peanut sauce is so amazing! I’m always licking the back of the spoon when I’m done making it. I have a paderno spiralizer but I’ve really good things about the inspiralizer too.
This looks so great!!! Does the tofu stay crispy throughout the week?
Hey Julia, unfortunately with time it won’t be as crispy. If you want, you can always put it back on the pan for a few minutes with a little oil to crisp it up
I don’t usually comment on recipes – but this was so good, I just had to! I just made it and it was delicious. I sautéed the zucchini a tiny bit. I’m new to cooking with tofu and this was easy to follow. I’m going to hang on to this one for when we have company!
★★★★★
So glad you liked it Sara! Thanks for the thumbsup
How many zucchinis do you use in this recipe?
I used two large zucchinis which was enough for us.
What consistency should the sauce be
Hey Jue, the sauce should have the consistency of thin cream. It is definitely pourable consistency. You can adjust the amount of water to your taste.
Hi, I’m very new to tofu cooking and this sounds amazing.
Do you press the tofu first for this? Is that just something that is a given when cooking with tofu? Some recipes call for it and others don’t.
Hey Stephanie! I didn’t press tofu because I’ve used firm tofu, which doesn’t need to be pressed.
can you please tell us know to make the zuccini noodles?? Is that only zuccini or is there some noodles as well added. sorry if this seems like a silly question.
Hey Diya – no question is stupid. Yes its only Zucchini which is spiralized into noodles using a spiralizer. You can use a peeler and just peel the whole zucchini into ribbons or use regular noodles if you like.
Just made it! SOOOOO good! Thank you so much for sharing this!!
★★★★★
Soo glad you liked it Tara!
These will be perfect for a clean start of the new year! Love them!
★★★★★
Thanks Mira!
Wow, that crispy tofu looks amazing!! What a nice, healthy lunch!
Thanks Liz!
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