Spicy Tofu Pad Thai

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I recently made the personal cooking goal to stop adding unnecessary oils to my recipes. I’ve realized that a lot of the meals I make have calories hiding behind cooking oils that are used to saute vegetables. Did you know that one tablespoon of extra virgin olive oil has about 120 calories? Who needs that?! These calories undermine a meal that should be healthy and nutritious. For this Spicy Tofu Pad Thai recipe, try adding water instead of extra virgin olive oil. You’ll find the same great flavor without the calories and fat. That’s what I call a win-win.

If you’ve never made zucchini noodles before, there are a ton of tools on the market to help you make them easily. Personally, I use the spiralizer attachment on my KitchenAid mixer. This tool is easy to use and is always reliable for creating perfect zoodles! Whichever spiralizer you choose to use, this Spicy Tofu Pad Thai will not disappoint! When you make this recipe, don’t forget to mention @sweet.pea.living or tag #sweetpealiving on Instagram!

Spicy Tofu Pad Thai

Sweet Pea Living
Curly zucchini noodles tossed in a spicy Asian sauce with tofu and summer vegetables.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 334 kcal


  • 14 oz extra firm tofu drained and pressed
  • 1 tbsp coconut sugar
  • ¾ cup chili garlic sauce*
  • ¾ cup rice vinegar
  • 3 tbsp soy sauce
  • 3 cloves garlic minced
  • 1 red onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 4 large carrots shredded
  • 3 small zucchini cut into noodles**
  • ½ cup roasted cashews chopped
  • ½ cup cilantro chopped
  • ¼ cup basil chopped


  • In a medium bowl, combine the tofu, coconut sugar, chili garlic sauce, rice vinegar, and soy sauce. Mix well so that tofu is covered in the sauce. Set aside.
  • In a large pan, heat garlic and onion over medium heat. Saute for 3-4 minutes, until fragrant and soft.
  • Add carrots and red bell pepper. Sauté for 3-5 minutes until soft.
  • Add zucchini noodles and sauté for 3-5 minutes.
  • Add the tofu cubes and sauce. Cover with lid and heat until warm and bubbly.
  • Serve hot. Garnish with cashews, cilantro, and basil. Enjoy!



* Add less or more depending on your spice sensitivity. 
** You can also substitute zucchini with 4 ounces of brown rice noodles.


Sodium: 1336mgSugar: 14.6gFiber: 6.4gCholesterol: 0mgCalories: 334kcalSaturated Fat: 2.2gFat: 13.6gProtein: 18.1gCarbohydrates: 13.6g
Keyword Spicy, Tofu, Vegetarian
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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