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In the realm of plant-based cuisine, the Crispy Zucchini & Tofu Stir Fry stands out as a vibrant and nutritious dish that effortlessly marries flavor with health benefits. This stir fry is not merely a meal; it’s a celebration of fresh vegetables, protein-rich tofu, and a medley of aromatic spices, making it a wholesome choice for anyone looking to incorporate more plant-based options into their diet. Whether you are a seasoned vegan, a health-conscious eater, or just someone looking to try something new, this dish offers an explosion of flavors and textures that is both satisfying and invigorating.

Zucchini Tofu Stir Fry

Discover the joy of plant-based cooking with this Crispy Zucchini & Tofu Stir Fry. This colorful and nutritious dish combines crispy tofu, fresh zucchini, vibrant bell peppers, and sweet snap peas, all tossed with aromatic garlic and ginger for an explosion of flavor. Quick to prepare and customizable, it’s perfect for any meal. Enjoy a satisfying blend of textures and health benefits while exploring the delicious world of plant-based cuisine!
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Ingredients
  

1 block firm tofu, drained and pressed

2 medium zucchinis, sliced into half-moons

1 bell pepper, sliced (any color)

1 cup snap peas, trimmed

3 green onions, chopped

3 cloves garlic, minced

1-inch piece ginger, minced

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons sesame oil

1 tablespoon cornstarch

1 teaspoon red pepper flakes (optional)

Sesame seeds, for garnish

Cooked rice or quinoa, to serve

Instructions
 

Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu with cornstarch until evenly coated. This will help it get crispy during cooking.

    Heat the Oil: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Once hot, add the tofu cubes in a single layer. Cook until golden and crispy on all sides, approximately 8-10 minutes. Remove the tofu from the pan and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and ginger, frying for about 30 seconds until fragrant. Then, toss in the zucchini, bell pepper, and snap peas. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.

        Combine Ingredients: Return the crispy tofu to the skillet with the vegetables. Drizzle with soy sauce and add the red pepper flakes, if using. Cook for an additional 2-3 minutes, stirring to ensure everything is well-coated and heated through.

          Final Touch: Remove from heat and stir in the chopped green onions.

            Serve: Plate the stir-fry over a bed of cooked rice or quinoa. Garnish with sesame seeds before serving.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings