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In the world of healthy eating, stir-fries stand out for their versatility and ease of preparation. They allow for a quick assembly of fresh ingredients that can be cooked in a matter of minutes while retaining their nutrients and vibrant flavors. Among the myriad of stir-fry recipes, the Zesty Zucchini Tofu Stir Fry shines as a colorful and nutrient-packed option that appeals to a variety of palates. Featuring firm tofu as a protein source and an array of fresh vegetables, this dish is perfect for both weeknight dinners and meal prep.

Zucchini Tofu Stir Fry

Discover the vibrant taste of Zesty Zucchini Tofu Stir Fry, a quick and healthy meal perfect for busy weeknights or meal prep. This colorful dish combines firm tofu, crisp vegetables like zucchini and bell peppers, and a blend of flavorful seasonings, making it a nutrient-packed option that appeals to any palate. Learn how to achieve the ideal texture and flavor balance while reaping the health benefits of this delightful stir fry that's as satisfying as it is delicious.
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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 (mixed colors), sliced

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 gluten-free)

1 tablespoon sesame oil

2 tablespoons vegetable oil

1 tablespoon rice vinegar

1 tablespoon sriracha (optional, adjust based on spice preference)

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

Fresh cilantro, for garnish

Sesame seeds, for garnish

Instructions
 

Prepare the Ingredients: Start by draining the tofu and pressing it to remove excess moisture. Cut the tofu into 1-inch cubes. Slice the zucchinis, bell peppers, and onion; mince the garlic and ginger.

    Cook the Tofu: In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and cook until golden, about 5-7 minutes, turning occasionally. Remove the tofu from the pan and set aside.

      Sauté the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the sliced onion, garlic, and ginger. Sauté for about 2 minutes until fragrant. Then, add the bell peppers and snap peas, and continue to cook for another 3-4 minutes.

        Add Zucchini: Stir in the zucchini and cook for an additional 4-5 minutes, letting the zucchini soften but still retain some crunch.

          Combine Tofu and Sauce: Return the cooked tofu to the skillet. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha. Pour the sauce over the tofu and vegetables. Stir well to combine.

            Thicken (optional): If you prefer a thicker sauce, stir in the cornstarch mixture. Cook for an additional 2 minutes until the sauce has thickened up slightly.

              Garnish and Serve: Remove from heat, and garnish with fresh cilantro and sesame seeds. Serve hot over rice or noodles, if desired.

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