July 18, 2026

Crispy Tofu Stir-Fry with Zucchini Noodles

Name: Crispy Tofu Stir-Fry with Zucchini Noodles
Prep time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 12 oz (375 g) extra-firm tofu, drained well and cubed; 2 tbsp (30 mL) cornstarch; 1/3 cup (75 mL) canola oil, divided; 1 jar (341 mL) VH® Mango Chili; 1 red bell pepper, sliced; 1 cup (250 mL) snow peas, trimmed; 8 cups (2 L) spiralized zucchini noodles; 1/3 cup (75 mL) chopped cashews; 2 green onions, thinly sliced

10

Prep Time Minutes
25
Total Time Minutes
9
Number of Ingredients
4
Servings

Ingredients

12 oz (375 g) extra-firm tofu, drained well and cubed
2 tbsp (30 mL) cornstarch
1/3 cup (75 mL) canola oil, divided
1 jar (341 mL) VH® Mango Chili
1 red bell pepper, sliced
1 cup (250 mL) snow peas, trimmed
8 cups (2 L) spiralized zucchini noodles
1/3 cup (75 mL) chopped cashews
2 green onions, thinly sliced

Directions

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Step one

Toss tofu with cornstarch until well coated. Heat 3 tbsp (45 mL) oil in wok or large skillet set over medium-high heat. Cook tofu for 5 to 7 minutes or until crispy all over. Transfer to paper towel-lined plate. Wipe pan clean with paper towel. Pour in VH® Mango Chili; bring to boil. Toss in crispy tofu just until coated.
Step two

Meanwhile, heat remaining oil in separate wok or large skillet set over medium-high heat. Cook red pepper and snow peas for 2 to 3 minutes or until slightly softened. Toss in zucchini noodles. Cook for 3 to 5 minutes or until just tender.
Step three

Divide zucchini noodle mixture among 4 plates. Top with crispy tofu. Garnish with cashews and green onions.