Pan-Fried Tofu with Zucchini, Carrot and Black Bean Sesame Noodles
Recipe type: Pasta Salad, Entree
Cuisine: Asian
  • For the Pan-Fried Tofu
  • 1 block extra-firm tofu, pressed and drained
  • 2 tsp. arrowroot powder
  • 1 tsp. garlic powder
  • 1 tsp. ground ginger
  • 1 tsp. 5-Spice powder
  • ½ tsp. kosher salt
  • 2 Tbs. vegetable oil
  • For the dressing
  • 3 Tbs. gluten-free, low-sodium tamari
  • 2 Tbs. sesame tahini
  • 2 Tbs. brown rice vinegar
  • 2-3 Tbs. water
  • A few dashes hot sauce
  • For the noodle dish
  • 7 oz. black bean spaghetti
  • 4 large zucchini, julienned
  • 3 large carrots, julienned
  • Nori strips, for garnish
  • Sesame seeds, for garnish
  1. To make the tofu:
  2. Cut the tofu into cubes and place in a shallow bowl. Sprinkle the arrowroot powder and spices over the tofu. Toss to coat.
  3. In a large skillet, heat the oil over medium-high heat. Add the tofu to the skillet and cook until browned on all sides, about 8-10 minutes.
  4. Transfer the tofu to a plate and set aside. If you decide to munch on a tofu cube, remember you will be left with an uneven number of cubes for serving.
  5. To make the dressing:
  6. Combine all ingredients in a small bowl or mug. Whisk until smooth. Taste for seasoning. If the dressing is too thick, add more water. Set aside.
  7. To make the noodle dish:
  8. Bring a large pot of water to a boil. Add the black bean spaghetti and cook for about 7 minutes, until tender.
  9. In the last minute of cooking, add the zucchini and carrot noodles to the boiling water. Drain everything from the pot and run cold water over all the noodles, separating them with tongs or your fingers. Let them drain and then toss them with the dressing.
  10. Serve in bowls and top with tofu cubes.
  11. Garnish with nori strips and sesame seeds.
Recipe by The "V" Word at