There’s something so comforting about a colorful stir fry, don’t you think? It brings back memories of busy weeknights in the kitchen, where the aroma of fresh vegetables fills the air, and the sizzle of the pan makes your mouth water. If you’re looking for a meal that’s not only easy and quick but also completely satisfying, you’re in for a treat with this Zucchini Stir Fry With Tofu. You can have it on your table in less than 30 minutes!
Why You’ll Love Zucchini Stir Fry With Tofu (Vegan)
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gather these simple ingredients to whip up your stir fry:
- 2 medium zucchinis, sliced – fresh and tender, they soak up all the flavors.
- 1 block (14 oz) firm tofu, drained and cubed – a great source of protein that adds heartiness.
- 1 bell pepper, sliced (any color) – for a pop of color and sweetness.
- 1 cup snap peas, trimmed – they add a nice crunch and vibrant hue.
- 3 cloves garlic, minced – because garlic makes everything better!
- 1 inch ginger, grated – a hint of spice that lifts the dish.
- 3 tablespoons soy sauce (or tamari for gluten-free) – the essential umami flavor.
- 2 tablespoons sesame oil – it gives a lovely nutty aroma.
- 1 tablespoon olive oil – for cooking the tofu to perfection.
- 1 teaspoon cornstarch (optional, for thickening) – if you like a thicker sauce.
- Sesame seeds for garnish – just for that final touch.
- Salt and pepper to taste – always important for seasoning.
- Cooked rice or quinoa (for serving) – makes it a complete meal.
How to Make Zucchini Stir Fry With Tofu (Vegan)
Let’s get cooking! Follow these simple steps:
- Prepare the Tofu: Press the tofu block between paper towels to remove excess moisture. Once pressed, cut the tofu into cubes.
- Cook the Tofu: In a large skillet or wok, heat the olive oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sesame oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant. Then, add the sliced zucchini, bell pepper, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- Combine: Return the cooked tofu to the skillet with the vegetables. Pour in the soy sauce and stir well to combine. If you prefer a thicker sauce, mix cornstarch with a tablespoon of water and add it to the skillet, stirring until the sauce thickens.
- Season: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the zucchini stir fry over cooked rice or quinoa. Garnish with sesame seeds.
Substitutions & Additions
Feel free to get creative with this recipe! Here are some fun swaps and additions:
- You can use other vegetables like broccoli, carrots, or mushrooms.
- Try adding some fresh herbs like basil or cilantro for an extra flavor kick.
- If you’re not a fan of tofu, chickpeas or tempeh work great as alternatives.
Tips for Success
Here are some pointers to ensure your stir fry turns out perfectly:
- Make sure to press the tofu well; this helps it brown better.
- Don’t overcrowd the skillet; if necessary, cook the tofu in batches for even cooking.
- Prep all your ingredients before starting to cook; stir frying goes quickly!
How to Store Zucchini Stir Fry With Tofu (Vegan)
If you have leftovers (which I doubt, but just in case!), you can store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving. The stir fry can lose some crispness, but it will still taste delicious!
FAQs
Can I make this dish ahead of time? Yes! You can prepare the vegetables and tofu in advance, but I recommend cooking it fresh for the best texture.
Is this recipe gluten-free? Absolutely! Just use tamari instead of soy sauce, and you are good to go.
What can I serve with this stir fry? It’s fantastic over rice or quinoa, but you can also serve it with noodles for a different twist.
I hope you enjoy making this delicious and healthy Zucchini Stir Fry With Tofu as much as I do! For more delicious recipes, check out the easy homemade frozen butterbeer or cozy creamy tortellini soup for treats you will love!
And don’t forget to follow us on Pinterest for more recipe inspiration!
Zucchini Stir Fry With Tofu
Ingredients
Equipment
Method
- Step 1: Press the tofu block between paper towels to remove excess moisture. Once pressed, cut the tofu into cubes.
- Step 2: In a large skillet or wok, heat the olive oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- Step 3: In the same skillet, add the sesame oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant. Then, add the sliced zucchini, bell pepper, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- Step 4: Return the cooked tofu to the skillet with the vegetables. Pour in the soy sauce and stir well to combine. If you prefer a thicker sauce, mix cornstarch with a tablespoon of water and add it to the skillet, stirring until the sauce thickens.
- Step 5: Taste and adjust seasoning with salt and pepper as needed.
- Step 6: Serve the zucchini stir fry over cooked rice or quinoa. Garnish with sesame seeds.
