Ingredients
Scale
- 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 + chopped (about 4 regular carrots)
- 1 large bell pepper, cored + chopped (red preferred)
- Salt + 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
- Press the tofu by draining and pressing it between paper towels to remove excess moisture, then cut it into cubes.
- Spray a large pan or skillet with avocado oil and heat it over medium-high heat.
- Add the sliced shallot and minced garlic to the pan, cooking until fragrant and golden.
- Add the tofu cubes to the pan, cooking until they are crispy and golden brown all over.
- Toss in the zucchini, carrots, and bell pepper, stirring frequently for about 5-7 minutes, until they begin to soften.
- In a small bowl, mix together the toasted sesame oil, tamari, ground ginger, rice vinegar, and cornstarch until smooth.
- Pour the sauce over the cooked veggies and tofu, stirring well to coat everything evenly. Season with salt and pepper to taste.
- Once everything is heated through, remove from heat and garnish with optional toppings like green onion, parsley, or sesame seeds before serving.
Notes
Don’t skip pressing the tofu; it helps achieve that perfect crispiness. Adjust the vegetables based on what you have on hand; it’s very versatile! Serve over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegan