Can I substitute the tofu with something else?

Absolutely! You can easily swap the tofu for tempeh or even chickpeas for a different texture and flavor profile. Just make sure to adjust the cooking time accordingly.

What if I don't like spicy food?

If you're not a fan of spicy food, you can reduce or omit the chili flakes and sriracha. The peanut sauce still brings plenty of flavor!

Can I grill the zucchini instead of baking?

I haven't tried grilling the zucchini, but it sounds delicious! Just be careful not to overcook them so they don't get too soft. A light char would be amazing.

How should I store leftovers?

Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make this recipe vegan?

Yes! If you are looking for a good vegan alternative, just swap the honey with maple syrup or agave.

Remember last summer? My garden exploded with zucchini, and I was on a mission to find creative ways to use them. One evening, while craving something spicy and savory, I threw together this Spicy Peanut Tofu Stuffed Zucchini recipe. It was a total experiment, and honestly, I wasn't sure it would work. But that first bite? Wow. The combination of the tender zucchini, the crispy tofu, and that incredible peanut sauce…it was a game-changer. Now, it's a staple in my house. My kids even ask for it!

This recipe is all about balancing flavors and textures. The zucchini provides a mild, slightly sweet base, while the tofu adds a satisfying protein punch. The peanut sauce brings in that creamy, savory, and spicy element that ties everything together. It’s also surprisingly easy to make. Trust me, even if you're a beginner in the kitchen, you can nail this recipe. And the best part? It's packed with nutrients and totally customizable to your liking.

Spicy Peanut Tofu Stuffed Zucchini: A Flavor Explosion!

Name: Spicy Peanut Tofu Stuffed Zucchini: A Flavor Explosion!
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Low-Calorie-Meals
Ingredients: 2 medium Zucchini; 1 block (14 oz) Firm Tofu; 1/2 medium, diced Onion; 2 cloves, minced Garlic; 1 teaspoon, minced Ginger; 1 tablespoon Sesame Oil; 1/4 cup Peanut Butter; 2 tablespoons Soy Sauce (or Tamari); 1 tablespoon Honey (or Maple Syrup); 1 tablespoon Rice Vinegar; 1-2 teaspoons (to taste) Sriracha; 2 tablespoons Chopped Peanuts; 2 tablespoons, chopped Cilantro; 1 tablespoon Olive Oil; To taste Salt and Pepper

Spicy Peanut Tofu Stuffed Zucchini – a flavorful and healthy dish that combines tender zucchini with a savory peanut tofu filling, perfect for a satisfying meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

📖 Instructions

Begin by preheating your oven to 375°F (190°C). This ensures the zucchini will cook evenly.
Wash the zucchini thoroughly under cold water. Pat them dry with a clean towel. Halve the zucchini lengthwise and, using a spoon, scoop out the pulp, leaving about a ¼-inch border. Reserve the pulp for later use.
Place the zucchini halves on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier. Lightly drizzle the zucchini with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, or until they are slightly softened. This pre-baking step helps them cook evenly with the filling.
While the zucchini is baking, prepare the tofu. Press the tofu between paper towels to remove excess water. The drier the tofu, the better it will absorb the flavors of the sauce. Cut the tofu into small cubes, about ½-inch in size. Set aside.
In a large skillet, heat the sesame oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic.
Add the cubed tofu to the skillet and cook, stirring occasionally, until lightly browned and crispy on all sides. This usually takes about 8-10 minutes. Crispy tofu adds great texture to the filling.
Now, for the peanut sauce! In a mixing bowl, whisk together the peanut butter, soy sauce (or tamari), honey (or maple syrup for a vegan option), rice vinegar, sriracha, and sesame oil. Adjust the amount of sriracha to your spice preference. If the sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
Add the reserved zucchini pulp (chopped), chopped peanuts, and cilantro to the skillet with the tofu. Pour the peanut sauce over the mixture and stir well to combine. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the tofu and vegetables evenly. The aroma at this point is simply amazing!
Remove the zucchini from the oven and carefully fill each half with the peanut tofu mixture. Pack it in there! Sprinkle the stuffed zucchini with extra chopped peanuts and cilantro for garnish.
Return the baking sheet to the oven and bake for another 10-15 minutes, or until the filling is heated through and the zucchini is tender. Keep an eye on them to prevent overcooking.
Remove from the oven and let cool slightly before serving. A drizzle of extra sriracha or a sprinkle of sesame seeds can add an extra touch. Enjoy your Spicy Peanut Tofu Stuffed Zucchini!