carrot noodles with tofu and bok choy

Recipe type: main

Prep time: 10 min

Total time: 30 min

Serves: 4

Carrots are a very versatile veggie! They can be served raw, roasted, steamed, juiced or turned into veggie noodles–as our recipe does. Our stir fry recipe is also very versatile, add green beans or peppers along with the carrots and bokchoy for more color and health power!

There is some truth to the old wisdom that carrots are great for the eyes; the vitamin A present in a carrot helps to keep your retinas healthy. Additionally, the vitamin A in carrots has been shown to support both lung and skin health. Adding a carrot a day helps in so many ways!

Recipe adapted from


ginger sesame sauce

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp corn starch

1 tsp honey or brown sugar

3-5 cm ginger, finely minced

3 garlic cloves, finely minced

1 lime, juiced

crispy tofu

1-2 tbsp oil

1 16-ounce package tofu, drained and cut into squares

1 tsp soy sauce

carrot noodle stir fry

1 tsp oil

3-4 large carrots

2-3 cups boy choy, chopped


In a medium sized bowl, mix ginger sesame sauce ingredients, set aside.

Heat a medium sized frying pan over medium heat. When the pan is hot, add enough oil to cover the bottom of the pan. Working in batches, fry the tofu on all sides until it is brown and crispy. Remove the tofu and place into a small bowl. Toss with 1 tsp of soy sauce and set aside.

While the tofu is frying, use your spiralizer to make noodles from the carrots. You can also use a julienne peeler or cut the carrots into long, thin strips with a sharp knife.

Heat 1 tsp of oil in a wok over medium-high head. Add the carrot noodles and choppedbokchoy and toss a few times. Cover and let the noodles cook for 2 minutes. When they start to soften, add the ginger sesame sauce and toss well to coat. Once the sauce thickens (about 1 minute) remove the pan from heat and stir in the crispy tofu.

Serve topped with lime, sesame seeds or cilantro. Enjoy!