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.
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
- 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.