Zucchini & Tofu Stir Fry
This Zucchini & Tofu Stir Fry is the perfect summer one-pot vegan dinner! Made with simple ingredients in a pre-made Soyaki sauce.
Equipment
Ingredients
- 1 16-ounce block super firm tofu drained & patted dry
- 2 tablespoons corn starch
- 1/2 teaspoon ginger powder
- 1/2 teaspoon pepper separated
- 3 tablespoons oil separated
- 2 cloves garlic minced
- 1 small yellow onion diced
- 2 medium zucchini cubed
- 1/3 cup soyaki sauce see notes
- rice, sesame seeds, green onion optional, for serving
Instructions
- Use your hands to break apart the tofu into bite-sized pieces and place in a bowl. In a smaller bowl, combine the corn starch, ginger powder & 1/4 teaspoon of pepper. Dust over the tofu and toss to coat evenly.
- Heat 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tofu and spread in an even layer. Allow to sit, untouched, for 3-5 minutes or until the bottom side is browned. Toss and brown for another 5 minutes. Once crispy, remove the tofu from the skillet and set aside.
- Add the remaining oil to the skillet over medium heat. Add the garlic, onion, zucchini & remaining 1/4 teaspoon of pepper. Cook for 5 minutes, stirring frequently, until the veggies start to get tender and have some brown marks.
- Add the tofu back to the skillet and pour over the soyaki sauce. Toss for 3-5 minutes or until the sauce is absorbed and starts to caramelize on the tofu.
- Serve as is or over rice with sesame seeds and green onion.
Video
Notes
- Super firm tofu (or high protein tofu) doesn’t need to be pressed. If you use extra firm tofu instead, be sure to drain and press it for 10 minutes before breaking it apart.
- The tofu may stick together while frying due to the corn starch. Just gently break it apart with a spatula before removing it from the skillet.
- Soyaki sauce can be subbed with Teriyaki sauce – look for one with sesame seeds in it for the most similar to soyaki.
Nutrition
Calories: 351kcal | Carbohydrates: 18g | Protein: 20g | Fat: 22g