Stir fries and sheet pan meals are some of the easiest ways to cool healthy meals and now, we’ve combined both for a super quick and delicious teriyaki stir fry with zucchini noodles.
Teriyaki Sheet Pan Tofu Stir Fry with Zoodles
You may be saying, “Well, it’s not a stir fry if it’s made in a sheet pan.” Well, yes, it’s cooked on a sheet pan, but it’s plated as a stir fry with zucchini noodles and tossed with a teriyaki stir fry sauce. So, stir fry… made on a sheet pan! Can ya dig it?
I love roasting vegetables on a sheet pan – it’s my favorite way to meal prep! These are totally meal prep friendly and take it from someone who ate this recipes two days in a row – it saves well. My biggest tip when saving spiralized leftovers is to leave the noodles spiralized but raw and then cook them quickly in a skillet before serving them with the other ingredients, to avoid soggy, wet noodles.
If spiralizing isn’t your thing (who are you?!), then you can serve this over grains – rice or quinoa works best. You could also switch up with spiralized veggie and use some butternut squash noodles and keep it seasonal.
And if you’re totally not into tofu, all other proteins would work well here, but cooking times would of course vary based on the meat (for example, shrimp cooks quickly, but chicken takes a while.)
However you assemble this, it’ll become a weeknight staple of yours – it’s just so good! And if you’re feeding it to little babies (<1 year old), I recommend setting aside some of the roasted veggies (pre teriyaki sauce) and serve those without the sauce, to avoid too much sodium. You can serve the zoodles as they are!