Description
A quick, healthy, and flavorful Zucchini Stir Fry With Tofu made in 40 minutes with crispy tofu, zucchini, carrots, bell pepper, and a light Asian inspired sauce.
Ingredients
1 block firm or extra-firm tofu
Avocado oil spray or other cooking oil
1 small shallot, thinly sliced
4 garlic cloves, minced
4 cups zucchini, sliced into 1/2-inch half-moons, about 2 medium-large zucchini
3 cups carrots, peeled and chopped, about 4 carrots
1 large bell pepper, cored and chopped
Salt and black pepper, to taste
Optional garnish: chopped green onion, parsley, toasted sesame seeds
Sauce:
2 Tbsp toasted sesame oil
3 Tbsp tamari or soy sauce
1/2 tsp ground ginger, or 1 tsp fresh grated ginger
1 Tbsp rice vinegar
2 tsp cornstarch
2 tsp water
Instructions
1. Press and drain the tofu to remove excess moisture while preparing the vegetables and sauce.
2. Mix cornstarch with water to form a slurry, then whisk it with sesame oil, tamari or soy sauce, ginger, and rice vinegar to make the sauce.
3. Cut tofu into cubes.
4. Heat oil in a large skillet over medium-high heat. Season tofu with salt and pepper and cook until browned on both sides, about 10 minutes total. Remove and set aside.
5. In the same pan, sauté shallot and garlic until fragrant and lightly browned.
6. Add zucchini, carrots, and bell pepper. Cook for 10 to 12 minutes, stirring occasionally, until mostly tender. Add extra oil if needed and avoid salting the vegetables during cooking to prevent sogginess.
7. Return tofu to the pan, pour in the sauce, and toss everything together. Cook about 3 minutes until the sauce thickens and coats the ingredients.
8. Serve hot on its own or over grains or noodles. Garnish as desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Reheat on the stovetop or in the microwave.
Serve with brown rice, white rice, quinoa, millet, farro, or noodles for a more complete meal.
Vegetables can be varied based on availability. Good alternatives include broccoli, mushrooms, snap peas, eggplant, or spinach.
Tofu can be replaced with tempeh, shrimp, chicken, or beef. Cooking times will vary.
Shallot can be replaced with onion.
Ground or fresh ginger both work.
Cornstarch can be substituted with arrowroot or another thickening starch or flour.
Green onions, parsley, and sesame seeds are optional garnishes.
For a gluten-free version, use certified gluten-free tamari, rice vinegar, and cornstarch.
Nutrition values are estimated and may vary depending on ingredients, brands, and modifications.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving