Zucchini noodles
2 servings
25 minutes
Zucchini noodles are a light and aromatic dish from Pan-Asian cuisine that offers freshness and harmony of flavors. The thin strands of tender zucchini resemble real noodles and pair well with crunchy vegetables, fried tofu, and a spicy marinade made from soy sauce, honey, and sriracha. Cashews add a pleasant texture while corn contributes sweet notes. The dill aroma of cilantro and the freshness of lime complete the composition, turning this dish into a true culinary masterpiece. An ideal choice for lovers of healthy and vibrant food, zucchini noodles are easily digestible and perfect for a light dinner or lunch. With the combination of vegetables and protein from tofu, it is nutritious and balanced. Try this recipe to enjoy Eastern sophistication and originality!
1
Prepare all the ingredients.
2
Cut the tofu into small cubes.
3
Peel the ginger and cut it into small cubes.
4
Mix vegetable oil (15 ml) and sesame oil, vinegar, honey, sriracha, soy sauce, and ginger.
- Vegetable oil: 65 ml
- Sesame oil: 15 ml
- Rice vinegar: 30 ml
- Honey: 30 g
- Sriracha: 30 ml
- Soy sauce: 60 ml
- Ginger: 10 g
5
Place the sliced tofu in this marinade and let it marinate for 15 minutes.
- Tofu: 300 g
6
Cut the onion and carrot into thick strips. Remove the seeds from the pepper and also cut it into strips.
- Red onion: 80 g
- Carrot: 1 piece
- Red sweet pepper: 1 piece
7
Cut the grains from the corn.
- Fresh corn: 1 piece
8
Chop the cashews coarsely.
- Cashews: 50 g
9
Grate the zucchini on a Korean grater along the long side or cut it into thin long strips with a knife. Do not grate the center of the zucchini with seeds.
- Zucchini: 800 g
10
Use a slotted spoon to remove the tofu from the marinade and dry it on a paper towel.
- Tofu: 300 g
11
In a large skillet, heat vegetable oil and fry the tofu until golden brown. Then remove the tofu from the skillet for a while.
- Vegetable oil: 65 ml
- Tofu: 300 g
12
Add cashews, corn, onion, and carrot to the pan, fry for 3-4 minutes, stirring.
- Cashews: 50 g
- Fresh corn: 1 piece
- Red onion: 80 g
- Carrot: 1 piece
13
Add pepper and fry for another 2 minutes.
- Red sweet pepper: 1 piece
14
Add zucchini noodles, return the tofu and marinade. Stir-fry until the noodles are slightly softened.
- Zucchini: 800 g
- Tofu: 300 g
- Vegetable oil: 65 ml
- Sesame oil: 15 ml
- Rice vinegar: 30 ml
- Honey: 30 g
- Sriracha: 30 ml
- Soy sauce: 60 ml
- Ginger: 10 g
15
Serve zucchini noodles garnished with cilantro leaves and a slice of lime.
- Cilantro: to taste
- Lime: to taste