CARROT CASHEW ZOODLES WITH CRISPY SESAME TOFU

Did you know I have dinner with my college girlfriends (almost) every week? We’ve been doing it since 2008 — so over the years, we’ve shared a lot of meals together. At our last girl dinner, we were chatting about what each of our signature dishes are — I was curious about what they’d say my signature dish was, because I strive to keep things fresh in my kitchen! The answer was ‘something fresh and Asian-inspired, or a make-your-own entrée salad’. And fair enough! Those are my favourite things to eat (and to serve when I’m entertaining). You’ll find lots of those recipes here on the blog!

So, I decided to turn one of my ‘signature dishes’ on its head and use new ingredients in new ways. I revisited tofu, which I’ve marinated with savoury, sesame flavours and finished with a golden crisp. I made the creamiest Asian-inspired sauce with no peanut butter in sight (hint: the secret ingredient is cooked carrots)! It was also my first time making zoodles (spiralized zucchini ‘noodles’) and I’ll chat more about it in this post. My Carrot Cashew Zoodles with Crispy Sesame Tofu is an ultra-light, ultra-fresh spring stirfry brimming with clean, plant-based protein. Cheers to stepping outside of your comfort zone in the kitchen!

CARROT CASHEW ZOODLES WITH CRISPY SESAME TOFU

Just look at all those veggies! If you’re craving something fresh, colourful and satisfying, you’ll love my Carrot Cashew Zoodles with Crispy Sesame Tofu. I’ve been experimenting a lot with cooked carrots lately in smoothies and sauces, and the Creamy Carrot Sauce in this recipe is to die for! It’s smooth and decadent, and takes on Asian-inspired flavours so well. Paired with a veggie stir-fry atop a bed of zoodles, sprinkled with Crispy Sesame Tofu and toasted cashews, this is a perfectly balanced dish — which is one of my favourite things about Asian flavour profiles! There’s a healthy mix of freshness, acidity, sweetness and spice, with a touch of richness here. This stir-fry makes a beautiful, light spring dinner — and it pairs so well with a crisp white or dry rosé (especially on a patio with a few friends)! Bring on spring!

There are a lot of steps for this dish, but you only need one skillet for cooking. Personally, my skillet of choice is cast iron! It’s ancient and belonged to my father (who’s no longer with us). My Mom gifted it to me a few years ago because she didn’t use it — and now I couldn’t live without it! He used it almost daily and even packed it for camping trips. I have such vivid memories of him cooking all kinds of things in there over a roaring campfire. And her never cleaned it with soap. When I was younger I thought that was strange, but now I totally understand why! Over all these years it’s become perfectly seasoned, and it’s one of the most treasured items in my kitchen. Did you know cooking with cast iron also infuses natural iron into your food? It’s true — and it’s great way for plant based eaters to add more iron to their diets without supplements. My blogging chum Dana over at Killing Thyme recently wrote a super helpful (and hilariously written) post about caring for your cast iron — hop over there if you’re looking for more information or tips!

This dish comes together pretty quickly however, because the vegetables only take a few minutes to cook through. I’ve divided the recipe up into sections to make it easier to navigate, or you can scroll down towards the bottom of the post for a printable version! I promise it’s an easy dish to make, just with a few more steps (and ingredients) than usual. If you’re looking for a vegan option, just find a good substitute for the fish sauce (which I personally haven’t, so please share if you know of one!).

CARROT CASHEW ZOODLES WITH CRISPY SESAME TOFU

Serves 4 – 6

Start by marinating your tofu. If you’re just starting dinner and you only have the time to marinate the tofu that it takes you to prepare everything else, that’s okay — but the more time it can marinate, the better. If you’re planning ahead, prepare the tofu marinade the night before, or the morning you’ll make the recipe.

CRISPY SESAME TOFU

INGREDIENTS

• Two 350g packages extra firm tofu
• 2 tbsp liquid aminos (or soy sauce)
• 2 tbsp fish sauce
• 2 tbsp sesame oil
• Juice from 2 limes
• 2 tbsp grated ginger
• 2 cloves grated garlic
• 1 tbsp coconut oil

INSTRUCTIONS

1. Remove the tofu from the package and place it between 2 sheets of paper towel. Pushing down with your hands, squeeze the excess liquid out from the tofu blocks.
2. Slice the tofu into 1″ cubes.
3. Add all ingredients to a large mixing bowl and wisk together.
4. Add the tofu pieces and toss until thoroughly coated with the marinade.
5. Cover and refrigerate until you’re ready to cook, up to 24 hours.
6. When ready to cook, heat 1 tbsp coconut oil in a skillet.
7. Drain any excess tofu marinade into a separate bowl. Reserve for later.
8. Toss the tofu pieces in 3 tbsp of cornstarch, until fully covered.
9. Add the tofu pieces to the skillet, cooking for up to 2 minutes per side, or until golden brown.
10. Transfer to bowl with the remaining marinade, toss and set aside.

TOASTED CASHEWS & SESAME SEEDS

INGREDIENTS

• 3/4 cup cashews
• 2 tbsp sesame seeds
• 1 tbsp coconut oil

INSTRUCTIONS

1. Wipe down skillet and heat 1 tbsp coconut oil.
2. Add cashews and sesame seeds, stirring constantly until slightly toasted.
3. Set aside.

Spiralize 3 zuchinnis and set aside.

CREAMY CARROT SAUCE

INGREDIENTS

• 3 carrots
• 1/4 cup water
• 2 tbsp liquid aminos (or soy sauce)
• 2 tbsp fish sauce
• 1 tbsp sesame oil
• Juice from 1 lime
• 1/2 tbsp Sriracha
• 1/2 tsp garlic powder
• 1/2 tbsp shallot
• 1 tbsp extra virgin olive oil

INSTRUCTIONS

1. Chop carrots and add to a microwave safe dish.
2. Cover with 1/4 cup water.
3. Microwave for 4 minutes.
4. Add cooked carrots and water to your Vitamix (or similar), along with the rest of the ingredients.
5. Blend until smooth and set aside.

VEGGIE STIRFRY

INGREDIENTS

• 2 carrots
• 3 celery stalks
• 1 package snap peas
• 1 red pepper
• 1 yellow pepper
• 1 small head of brocolli

INSTRUCTIONS

1. Wipe down skillet and heat 1 tbsp coconut oil on high heat.
2. Add veggies, and sauté until slightly softened but crisp — about 3 minutes.
3. Set aside.

Now it’s time to combine it all!

INSTRUCTIONS

1. First, grab the bowl of zoodles, and add the stir fried veggies while they’re still hot.
2. Add the Creamy Carrot Sauce to the bowl, and toss to combine.
3. Plate the zoodle mixture.
4. Top each plate (or the serving platter) with the Crispy Sesame Tofu and a sprinkling the toasted nuts.
5. Chop cilantro and garnish.
6. Cut lime wedges to serve with each plate (or the platter).
7. Voila! Serve immediately and enjoy.

Print

CARROT CASHEW ZOODLES WITH CRISPY SESAME TOFU

Prep Time

45 mins

Cook Time

15 mins

Total Time

1 hr

 

My Carrot Cashew Zoodles with Crispy Sesame Tofu is an ultra-light, ultra-fresh spring stirfry brimming with clean, plant-based protein. I revisited tofu, which I’ve marinated with savoury, sesame flavours and finished with a golden crisp. I made the creamiest Asian-inspired sauce with no peanut butter in sight (hint: the secret ingredient is cooked carrots)! It was also my first time making zoodles (spiralized zucchini ‘noodles’) and I’ll chat more about it in this post. My Carrot Cashew Zoodles with Crispy Sesame Tofu is an ultra-light, ultra-fresh spring stirfry brimming with clean, plant-based protein. Cheers to stepping outside of your comfort zone in the kitchen!

Course: Main Course

Servings: 6

Author: Justine

Ingredients

CRISPY SESAME TOFU

• 2 350g packages extra firm tofu
• 2 tbsp liquid aminos (or soy sauce)
• 2 tbsp fish sauce
• 2 tbsp sesame oil
• Juice from 2 limes
• 2 tbsp grated ginger
• 2 cloves grated garlic
• 1 tbsp coconut oil

VEGGIE STIRFRY

• 2 carrots
• 3 celery stalks
• 1 package snap peas
• 1 red pepper
• 1 yellow pepper
• 1 small head of brocolli

CREAMY CARROT SAUCE

• 3 carrots
• 1/4 cup water
• 2 tbsp liquid aminos (or soy sauce)
• 2 tbsp fish sauce
• 1 tbsp sesame oil
• Juice from 1 lime
• 1/2 tbsp Sriracha
• 1/2 tsp garlic powder
• 1/2 tbsp shallot
• 1 tbsp extra virgin olive oil

TOASTED CASHEWS & SESAME SEEDS

• 3/4 cup cashews
• 1/4 cup sesame seeds
• 1 tbsp coconut oil

Instructions

CARROT CASHEW ZOODLES WITH CRISPY SESAME TOFU

1. Start by marinating your tofu. If you’re just starting dinner and you only have the time to marinate the tofu that it takes you to prepare everything else, that’s okay — but the more time it can marinate, the better. If you’re planning ahead, prepare the tofu marinade the night before, or the morning you’ll make the recipe.

CRISPY SESAME TOFU

1. Remove the tofu from the package and place it between 2 sheets of paper towel. Pushing down with your hands, squeeze the excess liquid out from the tofu blocks.
2. Slice the tofu into 1″ cubes.
3. Add all ingredients to a large mixing bowl and whisk together.
4. Add the tofu pieces and toss until thoroughly coated with the marinade.
5. Cover and refrigerate until you’re ready to cook, up to 24 hours.
6. When ready to cook, heat 1 tbsp coconut oil in a skillet.
7. Drain any excess tofu marinade into a separate bowl. Reserve for later.
8. Toss the tofu pieces in 3 tbsp of cornstarch, until fully covered.
9. Add the tofu pieces to the skillet, cooking for up to 2 minutes per side, or until golden brown.
10. 10. Transfer to bowl with the remaining marinade, toss and set aside.

TOASTED CASHEWS & SESAME SEEDS

1. Wipe down skillet and heat 1 tbsp coconut oil.
2. Add cashews and sesame seeds, stirring constantly until slightly toasted.
3. Set aside.

CREAMY CARROT SAUCE

1. Chop carrots and add to a microwave safe dish.
2. Cover with 1/4 cup water.
3. Microwave for 4 minutes.
4. Add cooked carrots and water to your Vitamix (or similar), along with the rest of the ingredients.
5. Blend until smooth and set aside.

VEGGIE STIRFRY

1. Spiralize 3 zuchinnis.
2. Wipe down skillet and heat 1 tbsp coconut oil on high heat.
3. Add veggies, and sauté until slightly softened but crisp — about 3 minutes.
4. Set aside.

Now it’s time to combine it all!

1. First, grab the bowl of zoodles, and add the stir fried veggies while they’re still hot.

2. Add the Creamy Carrot Sauce to the bowl, and toss to combine.

3. Plate the zoodle mixture.

4. Top each plate (or the serving platter) with the Crispy Sesame Tofu and a sprinkling the toasted nuts.

5. Chop cilantro and garnish.

6. Cut lime wedges to serve with each plate (or the platter).

7. Voila! Serve immediately and enjoy.

SHOP THE POST

Santoku Knife c/o Sabatier | Artisanal Dinnerware Collection | Classic Linen Napkins

I found the spiralizer I used for the zoodles at Superstore on Tuesday for $14 (on sale) and it works really well. Unfortunately I couldn’t find a link, but it comes with 3 attachments. The attachment I used for this recipe makes spiralized noodles, but you can also make straight, flat noodles and use it to slice long veggies, too. I’m excited to experiment with it!

STILL HUNGRY? MORE FRESH, ASIAN-INSPIRED DISHES OR ENTREE SALADS (HA!)

Tangled Thai Salad with Ginger Peanut Sauce

Pomegranate Hibiscus Salmon Salad

New Year Detox Salad with Pink Tahini Dressing

Vegan Southwest Quinoa Bowls

Crudité-Style Niçoise Salad

What’s your comfort zone in the kitchen? I think the dishes that people default to making are so interesting. I’d love to hear what yours are (and feel free to drop me a link or the recipe)! If you try my Carrot Cashew Zoodles with Crispy Sesame Tofu, let me know — I love it when you guys make my recipes and give me your feedback! You can tag me on Instagram, Twitter or Facebook, or use the hashtag #justinecelinarecipes in your recreations so I can find them! I also have a board on Pinterest for my recipes, if you’re looking for some more inspiration.

Thank you to Brit + Co and The Feed Feed for featuring this recipe.

Disclaimer: This post is not sponsored, and contains my genuine thoughts and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Your purchases help to support JustineCelina.com!