Remove the zucchini noodles from the packaging and combine in a mixing bowl with enough satay sauce to coat generously. Divide between two wide shallow bowls.
If you’re using regular bok choy you’ll only need a couple of stalks. Either way, rinse the bok choy or baby bok choy, pat dry, and slice thinly.
Cut about half of the tofu into dice. Slice one or two scallions thinly.
Arrange the bok choy, tofu, and grated carrots over the zucchini noodles. Sprinkle with chopped nuts, if using, and pass around hot sauce if you’d like.
You’ll have quite a bit of bok choy (if using a regular bunch), scallion, and carrot from this meal; plus a small amount of tofu and some satay sauce. Use them to make a tasty raw salad or a quick stir-fry. Add whatever you’d like to the mix — leafy greens and/or tomatoes to a salad; a grain to the stir-fry.