Carrot Noodle Stir Fry
Carrot Noodle Stir Fry
This recipe combines two of my obsessions: spiralizing vegetables and stir-frying! I love spiralizing because it forces me and my family to eat more vegetables, and I love stir frying because it’s super-easy and quick, and it only requires one pot or wok so there are fewer dishes for my husband to clean up after dinner! These carrot noodles are a bit on the sweeter side compared to zucchini noodles, but stir-frying them means they retain more nutrients than they would with any other cooking technique.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Allergens: Soy
- Servings: 6
Ingredients
- 1 pound tofu (extra-firm, cut into bite-size pieces)
- 4 teaspoons vegetable oil (divided)
- 1 teaspoon sesame or peanut oil
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 3 tablespoons soy sauce or gluten-free soy sauce (divided)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon ginger (sliced)
- 6 carrots (medium-sized, spiralized into long noodles or julienned)
- 2 scallions (cut into 1-inch lenths)
- 2 handfuls baby spinach
- 1/2 cup cashews (dry roasted, for garnish)
Instructions
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In a bowl, combine tofu with 2 teaspoons sesame or peanut oil, cornstarch, honey, 2 tablespoons soy sauce, and crushed red pepper flakes, then set aside to marinate for 30 minutes (or up to 24 hours).
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Heat 2 tablespoons of oil in a wok or skillet over medium heat.
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Add ginger and fry until fragrant and slightly crisp (about 1-2 minutes).
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Add marinated tofu all in 1 layer and allow to sear on one side for 1 minute.
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Once seared, stir fry tofu for a few seconds and then add carrot noodles.
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Stir fry for another 1-2 minutes then add additional tablespoon soy sauce and scallions.
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Stir fry for another 1 minute then add baby spinach.
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Stir in spinach until just wilted (a few seconds).
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Top with more chopped scallions if desired and garnish with cashews.