This Zucchini Stir-Fry with Tofu is a light, flavorful, and nutrient-packed dish that’s perfect for quick weeknight meals. The zucchini, red bell pepper, and onion are stir-fried with tender tofu in a savory, slightly spicy soy sauce with hints of sesame and ginger. It’s a wholesome, plant-based meal that’s easy to prepare and full of satisfying textures and flavors. Serve it over rice or noodles for a delicious and balanced meal.
Ingredients:
For the Sauce:
- 3 tablespoons soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 1/4 teaspoon crushed red pepper (adjust to taste)
For the Stir-Fry:
- 2 medium-large zucchini, sliced
- 1 large red bell pepper, sliced
- 1 package firm or extra-firm tofu (10-14 oz.), cubed
- 2 tablespoons vegetable oil
- 1/2 red onion, sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon minced fresh ginger
Instructions:
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, water, cornstarch, brown sugar, and crushed red pepper. Set aside.
- Prepare the Tofu: Pat the tofu dry with a paper towel, then cut it into bite-sized cubes. For a crispier texture, lightly press the tofu with a weight for 15-20 minutes to remove excess moisture.
- Sauté the Tofu: In a spacious skillet or wok, warm one tablespoon of vegetable oil over medium-high heat until it’s shimmering and ready for cooking. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
- Stir-Fry the Vegetables: In the same skillet, pour in the remaining tablespoon of oil, preparing for the next steps in your cooking process. Add the sliced red onion and cook for 2 minutes until it begins to soften. Add the garlic and ginger, stirring until fragrant, about 1 minute.
- Add Zucchini and Bell Pepper: Add the zucchini and red bell pepper to the skillet. Stir-fry for 3-4 minutes, until the vegetables are slightly tender but still crisp.
- Combine Tofu and Sauce: Add the tofu back into the skillet alongside the vegetables. Quickly stir the sauce to combine, then drizzle it over the tofu and veggies. Toss everything together to ensure an even coating, and let it cook for another 2-3 minutes until the sauce thickens a bit.
- Serve: Serve hot over steamed rice or noodles, garnished with extra crushed red pepper or sesame seeds if desired.
Conclusion:
This Zucchini Stir-Fry with Tofu is a vibrant, healthy, and flavorful dish that’s both quick to make and satisfying. Perfect as a standalone meal or served over rice, it’s a versatile recipe that’s sure to become a go-to for any busy weeknight.
Zucchini and Tofu Stir-Fry with a Savory Soy Sauce
A quick and flavorful tofu and vegetable stir-frywith zucchini, red pepper, and onion in a savory soy sauce with a hint of spice.
Ingredients
For the Sauce:
- 3 tablespoons soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 1/4 teaspoon crushed red pepper adjust to taste
For the Stir-Fry:
- 2 medium-large zucchini sliced
- 1 large red bell pepper sliced
- 1 package firm or extra-firm tofu 10-14 oz., cubed
- 2 tablespoons vegetable oil
- 1/2 red onion sliced
- 2 cloves garlic finely chopped
- 1 tablespoon minced fresh ginger
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, water, cornstarch, brown sugar, and crushed red pepper. Set aside.
- Prepare the Tofu: Pat the tofu dry with a paper towel, then cut it into bite-sized cubes. For a crispier texture, lightly press the tofu with a weight for 15-20 minutes to remove excess moisture.
- Sauté the Tofu: In a spacious skillet or wok, warm one tablespoon of vegetable oil over medium-high heat until it’s shimmering and ready for cooking. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
- Stir-Fry the Vegetables: In the same skillet, pour in the remaining tablespoon of oil, preparing for the next steps in your cooking process. Add the sliced red onion and cook for 2 minutes until it begins to soften. Add the garlic and ginger, stirring until fragrant, about 1 minute.
- Add Zucchini and Bell Pepper: Add the zucchini and red bell pepper to the skillet. Stir-fry for 3-4 minutes, until the vegetables are slightly tender but still crisp.
- Combine Tofu and Sauce: Add the tofu back into the skillet alongside the vegetables. Quickly stir the sauce to combine, then drizzle it over the tofu and veggies. Toss everything together to ensure an even coating, and let it cook for another 2-3 minutes until the sauce thickens a bit.
- Serve: Serve hot over steamed rice or noodles, garnished with extra crushed red pepper or sesame seeds if desired.