I’ve always used spiralized veggies as a sneaky way to incorporate more vegetables into my family’s diet. Not only did this Spiralized Sesame Carrot Tofu Stir Fry convince my husband to inhale an entire plate of vegetables, he also went back for seconds, unprompted.
I’ve watched spiralized recipes explode over my Pinterest feed for the past year, but the idea of shoving yet another appliance into my already crowded cupboards was daunting. But then I discovered the KitchenAid® Spiralizer Attachment. It’s compact, fits on my Artisan® Series 5-Quart Tilt-Head Stand Mixer, and now that I’ve experienced how easy it is to use and clean, it has truly changed my relationship with spiralized recipes.
This recipe is one of many spiralized dishes I’ve been playing around with since I got my Spiralizer. I love these carrot noodles because they’re lightly sweet, easy to make, and if you use the Extra Fine Spiralizing Blade from the KitchenAid® Thin Blade Set, you don’t need to precook them for this recipe. Simply attach the Extra Fine Spiralizing Blade to your Spiralizer, slide the Peeling Arm into place, and you can easily peel and spiralize the carrots at the same time for quick, no-fuss veggie noodles!
These fine carrot noodles are the ideal base for any stir fry recipe. For an extra veggie-boost and to add some color to the dish, I also added spring broccoli. I love the way broccoli tastes with the sesame and carrots, but you can certainly swap it with any other vegetables you prefer or have available in your fridge. For the sauce, I opted for a zippy combination of fresh ginger, garlic, sesame oil, soy sauce, rice vinegar, and honey.
For the protein in this dish, I used tofu because it is mild and readily absorbs any flavors you add to it. To give the tofu a lightly crisped exterior, you’ll want to sauté it. To do this, heat 1 tablespoon of of grape seed or canola oil in the KitchenAid® Tri-Ply Stainless Steel 10″ Skillet over medium high heat on the KitchenAid® 5-Burner Dual Fuel Double Oven Convection Range. When the oil is lightly boiling, add the tofu and a few tablespoons of the sauce and toss together. Once the tofu is cooked and coated in the sauce, remove from your Skillet and set aside.
I love my Dual Fuel Range because it combines the precise control of a gas cooking surface with an electric oven, making it a versatile tool in my kitchen for all my recipes. Not many ranges have that capability!
Wipe down the Skillet and add 1 tablespoon of grape seed or canola oil and bring to a light boil. Add the carrot noodles and broccoli and stir for about 8 minutes. Then, add the cooked tofu and remaining sauce back into the Sauté Pan. Top with the toasted sesame seeds, and then this all-in-one healthy meal is ready to serve.
Veggie lovers, I know you are going to flip for this simple, flavorful one-pan dinner. Veggie skeptics, take one bite and I promise, you may just be a Spiralizer believer too!
Be sure to share your take on this Spiralized Sesame Carrot Tofu Stir Fry recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Spiralized Sesame Carrot Tofu Stir Fry
Makes 4 servings
For the tofu stir fry
1 12-to-14-ounce block of extra firm tofu
3 large or 5 medium carrots, scrubbed, tops and thin ends trimmed
2 tablespoons grape seed or canola oil
1 small head broccoli florets, chopped
2 tablespoons toasted sesame seeds, for garnish
For the sesame stir fry sauce
1/3 cup low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons toasted sesame oil
2 teaspoons honey
1/4 teaspoon crushed red pepper flakes (plus additional to taste)
Place the tofu between two kitchen towels and set on top of a plate. Then place a second plate on top of the tofu. Press very firmly, squeezing out as much water as possible. Remove from towels, cut into 1/2-inch cubes or crumble into large chunks. Set aside.
In a small bowl or large measuring cup, stir together the Sesame Stir Fry Sauce’s ingredients. Set aside.
Attach the KitchenAid® Spiralizer Attachment to the hub of your Artisan® Series 5-Quart Tilt-Head Stand Mixer. Attach the Extra Fine Spiralizing Blade from the KitchenAid® Thin Blade Set to your Spiralizer and slide the Peeling Arm into place. Then, spiralize the carrots, discard the peels, and cut any very long noodles in half with a knife or kitchen scissors.
Heat 1 tablespoon of the grape seed or canola oil in the KitchenAid® Tri-Ply Stainless Steel 10″ Skillet over medium high heat on the 5-Burner Dual Fuel Double Oven Convection Range. When the oil comes to a light boil, add the tofu and brown on all sides, about 5-8 minutes total. Add 2 tablespoons of the stir fry sauce and 1 tablespoon water. Stir to coat the tofu and let cook until the liquid is mostly evaporated, about 1 minute. Remove the tofu to a plate and set aside.
Remove the Skillet from the heat. With a paper towel, carefully wipe it clean. Heat the remaining 1 tablespoon grape seed or canola oil over medium high heat on your Dual Fuel Double Oven Convection Range. Once at a low boil, add the broccoli florets and cook 4 minutes. Next, add the carrot noodles and stir to combine with the broccoli. Continue cooking, stirring occasionally, until the noodles have softened and the broccoli is crisp-tender, about 4 additional minutes.
Add the tofu and the remaining stir fry sauce back into the Skillet. Toss to coat. Cook until warmed through and most of the sauce liquid has evaporated, 1-2 minutes. Sprinkle with sesame seeds and serve warm with additional red pepper flakes as desired.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*