Ingredients

1 block tofu (firm or extra firm)

Avocado oil spray (or other cooking spray/oil)

1 small shallot, thinly sliced

4 cloves garlic, minced

4 cups zucchini, chopped into 1/2-inch half moons (approx. 2 medium-large zucchini)

3 cups carrots, peeled and chopped (about 4 regular carrots)

1 large bell pepper, cored and chopped (red recommended)

Salt and pepper, to taste

Optional garnish: chopped green onion, chopped parsley, toasted sesame seeds

2 Tbsp toasted sesame oil

3 Tbsp tamari or soy sauce

1/2 tsp ground ginger (or 1 tsp freshly grated)

1 Tbsp rice vinegar

2 tsp cornstarch (or other thickening starch)

Instructions

Step 1: Drain the tofu and wrap it in a paper towel. Gently press to remove excess liquid, then place it under something heavy like a couple of cookbooks while you prepare the vegetables and sauce.

Step 2: In a small ramekin, mix the cornstarch with 2 teaspoons of water until smooth to create a slurry. In a small bowl, whisk together the toasted sesame oil, tamari or soy sauce, ground ginger, rice vinegar, and the cornstarch slurry. Set the sauce aside.

Step 3: Unwrap the tofu and cut it into cubes of your preferred size.

Step 4: Heat cooking spray in a large pan over medium-high heat. Once hot, add the tofu cubes and season with salt and pepper. Cook undisturbed for 5 minutes, then flip each piece and cook for another 5 minutes. Give the pan a quick toss to finish, then remove the tofu and set it aside in a clean bowl.

Step 5: In the same pan, sauté the shallots and garlic for a couple of minutes until lightly browned and fragrant.

Step 6: Add the chopped zucchini, carrots, and bell pepper to the pan. Cook for 10 to 12 minutes, stirring occasionally. You can add more oil or cooking spray as needed. Avoid salting the vegetables at this stage to keep the zucchini from becoming soggy.

Step 7: Once the vegetables are nearly cooked, return the tofu to the pan along with the prepared sauce. Toss everything together and cook for an additional 3 minutes until the sauce thickens slightly and coats the ingredients.

Step 8: Serve the stir fry on its own or over cooked grains or noodles. Garnish with chopped green onion, parsley, or toasted sesame seeds if desired, and adjust seasoning with additional salt and pepper to taste. Enjoy hot!

Tips & Variations

Pressing the tofu properly helps it to crisp up better during cooking and improves texture.

Try swapping bell pepper for snap peas or broccoli for different vegetable variations.

For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil to the sauce.

If avoiding soy, use coconut aminos instead of tamari or soy sauce.

Serve over quinoa, brown rice, or rice noodles for a complete meal.

FAQs

Can I use other types of tofu for this stir fry?

Firm or extra firm tofu works best because it holds its shape and crisps nicely. Silken or soft tofu is too delicate and may break apart during cooking.

How can I prevent the zucchini from becoming soggy?

Avoid salting the zucchini before cooking, as salt draws out moisture and makes it soggy. Cook the vegetables over medium-high heat without too much added liquid to keep them crisp-tender.