Tofu and Zucchini Stir-fry

Name: Tofu and Zucchini Stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g extra firm tofu (pressed and cubed); 2 pcs zucchini (medium, cut into half-moons); 2 tbsp soy sauce; 1 tbsp cornstarch; 3 tbsp water (for sauce); 1 tbsp sesame oil; 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 2 tbsp vegetable oil; 1 pcs red bell pepper (medium, sliced); 2 pcs green onion (sliced, for garnish); 1 pinch red pepper flakes; 1 pinch salt; 1 tsp sesame seeds (toasted, for garnish)

RATING

4.5/5(78)

TASTE SCORE

8/10

Crispy pan-seared tofu and tender zucchini tossed in a savory, garlicky sauce. This quick stir-fry comes together in under 30 minutes, making it a perfect weeknight dinner. Serve it over steamed rice for a satisfying meal that's packed with plant-based protein and fresh flavor.

PREP

10m

COOK

15m

SERVES

1 CUP

227 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Press and cube the tofu.
1.Wrap the tofu block in a clean kitchen towel.
2.Place a heavy pan on top and press for 10-15 minutes to remove excess water.
3.Unwrap and cut the tofu into 1-inch cubes.
mix · ~2 min
Make the stir-fry sauce.
In a small bowl, whisk together the soy sauce, water, cornstarch, sesame oil, and red pepper flakes until the cornstarch dissolves completely. Set aside.
fry · ~8 min
Pan-fry the tofu until golden.
1.Heat 1 tablespoon of vegetable oil in a wok over medium-high heat.
2.Add the tofu cubes in a single layer and cook without moving for 3-4 minutes.
3.Flip and continue cooking until golden and crisp on all sides (another 3-4 minutes).
4.Transfer the tofu to a plate and set aside.
TIPDon’t crowd the pan — the tofu won’t crisp. Work in batches if needed.
saute · ~5 min
Sauté the aromatics and vegetables.
1.Add the remaining 1 tablespoon of oil to the same wok.
2.Add the minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
3.Add the sliced bell pepper and cook for 1 minute.
4.Add the zucchini half-moons and stir-fry for 2-3 minutes until just tender-crisp.
TIPKeep the zucchini moving — it should stay bright green and slightly firm.
mix · ~2 min
Combine everything with the sauce.
1.Return the crispy tofu to the wok with the vegetables.
2.Give the sauce mixture a quick stir, then pour it over the tofu and vegetables.
3.Toss everything together and cook for 1-2 minutes until the sauce thickens and coats evenly.
garnish
Garnish with green onions and sesame seeds.
Remove from heat, sprinkle with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for the full 15 minutes to ensure maximum crispiness—excess moisture is the enemy of browning.
2
Use a well-seasoned wok or non-stick skillet to prevent the tofu from sticking during pan-searing.
3
Cut the zucchini into even half-moons so they cook uniformly and stay tender-crisp.
4
Whisk the cornstarch into the cold sauce until fully dissolved before cooking to avoid lumps.
5
Resist the urge to overcrowd the wok when frying tofu; cook in a single layer for best results.
6
Add the sauce just before serving and toss quickly—the cornstarch thickens fast and can clump if overcooked.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Swap half the zucchini for extra tofu or add a handful of edamame for a plant-based protein boost that keeps you full longer.

low carb

Low-carb

Replace the cornstarch with a teaspoon of arrowroot powder and skip the rice—serve over cauliflower rice or zucchini noodles for a keto-friendly meal.

vegan

Vegan

This recipe is already vegan; ensure your soy sauce is organic (some brands add trace animal enzymes) and use maple syrup instead of sugar if you add a sweetener.

spicy szechuan