Zucchini Tofu Stir Fry

In recent years, plant-based meals have surged in popularity, driven by a growing awareness of health, sustainability, and animal welfare. As more people seek to incorporate vegetables into their diets, the demand for flavorful, nutritious recipes has never been higher. One such dish that perfectly captures the essence of this trend is the Zesty Zucchini Tofu Stir Fry. This vibrant and wholesome recipe not only showcases the versatility of vegetables but also offers a satisfying meal that appeals to both vegetarians and those simply looking to add more plant-based options to their culinary repertoire.

Discover the vibrant flavors of Zesty Zucchini Tofu Stir Fry, a delicious plant-based dish that's perfect for any dinner table. This recipe combines protein-rich tofu with fresh, colorful vegetables like zucchini, bell peppers, and snap peas, all tossed in a savory sauce. Ideal for busy weeknights or impressing guests, it's both nutritious and satisfying. Explore the benefits of each ingredient and learn how to create a delightful stir-fry that's as good for your body as it is for your taste buds.

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Ingredients

1 block (14 oz) firm tofu, drained and pressed

2 medium zucchinis, sliced into half-moons

1 cup bell peppers, sliced (mix of colors recommended for vibrancy)

1 cup snap peas, trimmed

1 medium onion, sliced

3 cloves garlic, minced

1-inch piece of ginger, minced

3 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon sesame oil

2 tablespoons vegetable oil

1 tablespoon rice vinegar

1 tablespoon sriracha (optional; adjust to your spice preference)

1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Fresh cilantro, for garnishing

Sesame seeds, for garnishing

Instructions

Prepare the Ingredients: Begin by draining the tofu and pressing it to eliminate excess moisture. Cut the tofu into 1-inch cubes. Slice the zucchinis, bell peppers, and onion; then mince the garlic and ginger. This preparation ensures a smooth cooking process.

Cook the Tofu: In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add the cubed tofu. Allow it to cook undisturbed for about 5-7 minutes, turning occasionally, until it achieves a golden brown color on all sides. Once cooked, remove the tofu from the skillet and set aside on a plate.

Sauté the Vegetables: Using the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion, minced garlic, and minced ginger. Sauté these aromatics for about 2 minutes until they become fragrant. Next, add the bell peppers and snap peas, continuing to stir-fry for an additional 3-4 minutes, or until the vegetables are tender yet retain a slight crunch.

Add Zucchini: Incorporate the zucchini slices into the skillet. Stir-fry for another 4-5 minutes, allowing the zucchini to soften slightly while maintaining a bit of its crunch.

Combine Tofu and Sauce: Return the golden tofu to the skillet with the vegetables. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha (if using). Pour this sauce over the tofu and veggies, stirring well to ensure everything is coated in the flavorful mixture.

Thicken (optional): If you prefer a thicker sauce, add the cornstarch-water mixture to the skillet. Continue cooking for an additional 2 minutes, stirring frequently, until the sauce has thickened slightly.

Garnish and Serve: Remove your skillet from the heat. Garnish the stir-fry with fresh cilantro leaves and a sprinkle of sesame seeds for an added crunch. Serve hot over a bed of fluffy rice or noodles, if desired, to complete the meal.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

- Presentation Tips: For an appealing presentation, mound the stir-fry in the center of a plate or bowl, allowing the vibrant colors of the vegetables to shine. Pair it with a lemon wedge on the side for an added burst of freshness.