Thai Zucchini Noodle Salad with Spicy Tofu


Oodles and Oodles of Zoodles (yup that’s the term for zucchini noodles)!!!


Tofu 7

I have a minor (ok major) addiction for spiralized vegetables and zucchini tops the list for me. I’ve been eating them instead of pasta for about 10 years and I absolutely love them! When I make spaghetti and meat sauce I make ribbons with zucchini so it’s thicker and heartier to soak up the delicious sauce!


Mung Bean fettucini 4

I’m going to keep this pretty quick today my friends. I have people coming for dinner, I’m planning my husbands birthday dinner in two days and I still have to go out to buy his gifts, That alone is stressful enough. What do you buy for the man who always says I need nothing!!

Mung Bean fettucini 3

Anyhow, this is the perfect quick salad for bbq’n in the summer alongside chicken sate or even some lovely little lamb chops! Although, I usually eat it alone as a quick lunch or dinner…

Tofu 4


Zucchini Salad 2

Just make enough to eat right away though because I don’t find it’s too great the next day! Think any dressed salad….best eaten the same day! I made it with tofu this time but I’ve made it many times with shrimp or chicken. You can even add, bean sprouts, cabbage or snow peas. Mix it up…I always do!


Zucchini Salad 1

Tofu 5

Happy Cravings!


Thai Zucchini Noodle Salad with Spicy Tofu and Peanut Sauce
Serves 6
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  1. 3 large zucchini, spiralized or cut into thin strands
  2. 3 green onion, thinly sliced lengthwise
  3. 1 cup carrots, julienned or shredded
  4. 3 radishes, thinly sliced
  5. 2 cups cooked mung bean noodles or Thai cellophane noodles
  6. 1 lime
  7. Handful of cilantro
  8. 1 package extra firm tofu, cut into ½in cubes
  9. 2 teaspoons garam masala (Indian spice I know, but trust me it works!)
  10. ½ cup peanut halves. Lightly salted (I know I need to cut back on the salt, but it tastes so good)
  11. Peanut Sauce
  12. Adapted from Cooking Light
  13. Makes ¾ cup
  14. 1/3 cup fresh lime juice
  15. 1 1⁄2 tablespoons minced peeled gingerroot
  16. 3 tablespoons water
  17. 3 tablespoons low sodium soy sauce
  18. 3 tablespoons creamy peanut butter
  19. 11⁄2 tablespoons honey
  20. 2 teaspoons chili paste
  21. 3 garlic cloves, minced
Peanut Sauce
  1. Combine all ingredients and whisk until smooth.
Assembly Salad
  1. Spray a non-stick fry pan with cooking spray and set to medium high. Place tofu in pan and generously spray the tofu with the cooking spray. Sprinkle with garam masala. Cook for 15 min, tossing tofu in order to crispin all sides. Remove from heat and cool.
  2. Place all vegetables (except cilantro) and noodles in a large bowl and toss with peanut sauce. Add Tofu and lightly toss. Sprinkle with cilantro and peanuts. Serve immediately.
  3. If making this in advance keep all ingredients separate until ready to serve.
Nancy's Cravings


  1. Leave a Reply

    janet at the taste space
    April 25, 2015

    What a gorgeous salad. I also love to include lots of veggies in my salad and turning zucchini into noodles is a fab way to do so. Thanks for sharing. 🙂

    • Leave a Reply

      Nancy Crocker
      May 21, 2015

      Hi Janet, Somehow this message got buried deep in my spam! Thank you so much. I couldn’t agree more…zoodles ae the best!!!

  1. The FBC News: Weekend Link Edition For April 25, 2015 | Food Bloggers of Canada - […] Thai Zucchini Noodle Salad With Spicy Tofu and Peanut Sauce – from Nancy at Nancy’s Cravings […]

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