Zucchini & Tofu Stir Fry
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This Zucchini & Tofu Stir Fry is the perfect summer one-pot vegan dinner! Made with simple ingredients in a pre-made Soyaki sauce.
Nothing says summer like zucchini! And this Zucchini & Tofu Stir Fry is the perfect way to use your zucchini up this summer! This recipe is simple (less than 10 ingredients), quick (ready in 30 minutes) and easy (it is made in one skillet). The perfect way to get veggies and protein in one meal!
Step One: Prep the Tofu
I used high-protein tofu for this recipe. It is great because it doesn’t require any pressing – it is already super dense. Just take it out of the package and pat it dry.
Use your hands to break apart the tofu into bite-sized pieces and place in a bowl. In a smaller bowl, combine corn starch, ginger powder & pepper. Dust over the tofu and toss to coat evenly.
Heat some neutral 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. You want to get it nice and crispy before removing it from the skillet.
Step Two: Cook the Veggies & Add the Sauce
The veggies for this stir fry are super simple. We’re just using garlic, onion & zucchini. You will want to dice all of your veggies while the tofu is frying so they are ready to go.
Add a little more oil to the empty skillet over medium heat. Add the garlic, onion, zucchini & some pepper. Cook for 5 minutes, stirring frequently, until the veggies start to get tender and have some brown marks. You don’t want to overcook the zucchini, since it will continue cooking in the sauce.
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.
Step Three: Serve
And that’s it! This recipe is seriously that easy! You can serve it as is or serve it over rice – if you’re in a rush just grab those microwavable rice packs that only take 3 minutes to cook!
I also like to top mine with green onion and toasted sesame seeds. If you like some spice you can also add some sriracha, red pepper flakes or chili crunch.
This is also a great meal for make ahead lunches! Just pack everything in individual containers and place in the fridge!
Tips & Tricks
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. It isn’t exactly the same, but will still give you a great flavor!
Need more recipe inspo? Check these out:
Zucchini & Tofu Stir Fry
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
Equipment
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.
Can this be meal prepped and frozen?Â
Yum 😋 made this today and it was delicious!  The tofu was so crispy, the sauce and the zucchini, just perfect.  Will definitely make this again and again. Thanks Rene
This is LUSH!! The first time I’ve been able to get tofu crispy.
The flavors are wonderful! I’ve made this with other veggies I’ve had on hand and it’s just as tasty. My tofu was FINALLY crispy with your instructions, thank you very much.
I have made this recipe a dozen times. It is always a really quick and satisfying meal! We have tried no onion, adding broccoli and different variations along the way
So glad you love it Chelsea. Love all of your variations!
Simple, delicious, enjoyed by toddlers and husband! It’s officially in the rotation. Thanks for the great recipe!
Thanks Eriel! So glad the whole family liked it!
This was excellent! I love a good stir fry and the sauce was perfect! Used fresh zucchini from the farm I work on, too!
Fresh zucchini sounds amazing! So glad this was a hit!
This came together so easily, and it was delicious. I did add a little more soyaki sauce. Another winner!
Thanks so much Judy!