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.
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).
Heat 2 tablespoons of oil in a wok or skillet over medium heat.
Add ginger and fry until fragrant and slightly crisp (about 1-2 minutes).
Add marinated tofu all in 1 layer and allow to sear on one side for 1 minute.
Once seared, stir fry tofu for a few seconds and then add carrot noodles.
Stir fry for another 1-2 minutes then add additional tablespoon soy sauce and scallions.
Stir fry for another 1 minute then add baby spinach.
Stir in spinach until just wilted (a few seconds).
Top with more chopped scallions if desired and garnish with cashews.