Description
A vibrant zucchini stir fry with tofu, rich in flavors and textures, perfect for a satisfying meal.
Ingredients
Scale
- 1 block firm tofu
- 2 medium zucchinis, sliced into half moons
- 1 bell pepper, diced
- 2 carrots, peeled and chopped
- 2 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon avocado oil or any cooking oil
- 2 shallots, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Drain and press the tofu to remove excess moisture. Cut into cubes.
- In a bowl, mix cornstarch and water to create a slurry.
- Heat oil in a skillet over medium-high heat. Add tofu, season with salt and pepper, and cook undisturbed for 5 minutes until browned.
- Flip the tofu and cook for an additional 5 minutes until golden brown. Transfer to a bowl.
- Add shallots and garlic to the same pan, sauté until fragrant.
- Add zucchini, carrots, and bell pepper; stir-fry for 10-12 minutes until tender yet crisp.
- Return tofu to the pan and add the tamari sauce, rice vinegar, and ground ginger. Pour in the cornstarch slurry. Cook for another 3 minutes, allowing the sauce to thicken.
- Serve hot, garnished with sesame seeds or green onions if desired.
Notes
Feel free to add other vegetables like broccoli or snap peas as desired. Adjust seasoning based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
Keywords: zucchini, tofu, vegan stir fry, quick meals, healthy recipes
