Thai Ginger Zoodle

spicy zoodle recipe

Back with another super simple, healthy meal that is packed with veggies and is such a staple meal in our weekly rotation. As per usual I do not have a long drawn out story about how I went to the farmers market for the zucchini or anything like that for 2 reasons. 1) I don’t have time to routinely make it to a farmer’s market and 2) I hate when I find a recipe and have to scroll more than 2 times to get to the actual recipe.

This is such an easy recipe and super hard to mess up. If you don’t like some of my ingredients, don’t use em and substitute your own! Alright, enough jabbering…let’s get to the good stuff.


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Yields: 2 rather large servings/ Prep time: 20 minutes/ Cook time: 20 minutes


2 Zucchini (medium to large sized, occasionally we have to buy 3 small depending on the time of year)

1 tbsp minced garlic

¾ block of extra firm tofu

½ green bell pepper

Some white onion, your girl likes onion so I just cut up some until I feel there is enough.

1 carrot

4 mushrooms

2 heads of broccoli

2 tbsp olive oil

Thai Ginger Sauce from Fresh Thyme (yes its specific but swear to you, so worth it)

Sriracha (I’d say optional but is sriracha ever really optional?)

Corn starch (optional)



Step 1: take tofu out of the package and press it. Maybe you have a fancy tofu press, maybe you put it between two plates and stack some books on top, just get some of that extra moisture out.

Step 2: chop your pepper, onion, carrot, mushrooms, and broccoli. I like to cut everything pretty small, your preference.

 Step 3: cut your tofu into strips or cubes

Step 3: heat a large skillet on medium heat for a minute and then add oil. After 30 seconds toss in the cut-up tofu and minced garlic. Appreciate the gorgeous smell and that satisfying sizzle sound that lets you know you are, in fact, a master chef. Cook tofu until both sides are lightly brown, about 5 minutes on each side.

Step 4: dump all of your chopped-up veggies into the skillet and let cook, stirring occasionally for about 7 minutes.

Step 5: while everything is cooking, run your zucchini through a spiralizer to create “noodles”

Step 6: after your veggies have cooked down some add your zoodles and mix together in the skillet. After a couple of minutes add the thai ginger sauce. Use your judgement here, I’m a saucy betch and love a lot of this stuff but that may not be your jam. Stir the sauce in, you may want to add some corn starch here to absorb some of the excess liquid coming off of your zoodles.

Step 7: plate your meal, add a drizzle of sriracha if you like spice and enjoy!

Let me know below how you liked this recipe!