Zucchini Stir Fry with Tofu
A simple stir fry of zucchini and tofu with soy sauce and sesame oil, perfect for a quick meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Zucchini (medium-sized, sliced into half-moons) | 4 | Count |
| Tofu (firm, cubed) | 500 | Grams |
| Soy Sauce (low-sodium) | 4 | Tbsp |
| Sesame Oil (for stir-frying) | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Ginger (fresh, grated) | 1 | Tbsp |
| Green Onion (sliced) | 3 | Count |
| Red Bell Pepper (sliced into strips) | 1 | Count |
| Cornstarch (mixed with 2 tbsp water to make a slurry) | 2 | Tbsp |
| Sesame Seeds (toasted) | 2 | Tbsp |
Instructions
- Press the tofu to remove excess moisture, then cut into cubes.
- Heat sesame oil in a large skillet over medium-high heat.
- Add the cubed tofu to the skillet and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- In the same skillet, add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add sliced zucchini and red bell pepper to the skillet, stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Return the tofu to the skillet and add soy sauce. Stir to combine.
- Pour the cornstarch slurry into the skillet, stirring constantly until the sauce thickens.
- Add sliced green onions and toasted sesame seeds, stir to combine and serve immediately.
Prep
- Press tofu for at least 30 minutes to remove excess moisture.
Kitchen equipment
Tofu Press