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In the realm of quick and nutritious meals, the Zesty Zucchini Tofu Stir Fry stands out for its vibrant flavors and wholesome ingredients. This dish seamlessly combines the light, refreshing taste of zucchini with the hearty texture of tofu, creating a symphony of flavors that tantalize the taste buds. Not only does this stir fry burst with color and taste, but it also packs a punch in terms of nutrition, making it a perfect choice for those aiming to maintain a healthy lifestyle.

Zucchini Tofu Stir Fry

Explore the deliciously vibrant Zesty Zucchini Tofu Stir Fry, a quick and healthy meal perfect for busy weeknights. This dish effortlessly combines refreshing zucchini and hearty tofu, creating a burst of flavors and nutrients. Packed with vitamins and protein, it’s ideal for those looking to maintain a balanced diet. Customize it with your favorite vegetables and enjoy this colorful stir fry in just 30 minutes. A delightful way to embrace healthy eating!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 medium zucchinis, sliced into half-moons

1 bell pepper (red or yellow), sliced into strips

1 cup snap peas, trimmed

3 cloves garlic, minced

1-inch piece ginger, grated

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon honey (or maple syrup for a vegan option)

1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Cooked rice or noodles (to serve)

Instructions
 

Prep the Tofu: After pressing the tofu to remove moisture, cut it into bite-sized cubes. Season with a pinch of salt and pepper.

    Heat the Pan: In a large non-stick skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.

      Cook the Tofu: Add the cubed tofu to the skillet and fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set it aside.

        Stir Fry the Vegetables: In the same skillet, add the remaining tablespoon of sesame oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

          Add Zucchini and Peppers: Toss in the sliced zucchinis and bell peppers. Stir-fry for 3-4 minutes until tender-crisp.

            Combine Ingredients: Add the snap peas to the skillet and stir to combine. Cook for an additional 2 minutes.

              Create the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), and if desired, the cornstarch mixture for thickness. Pour the sauce over the vegetable mixture, then add back the tofu. Stir well to coat everything evenly.

                Simmer: Let everything cook together for another 2-3 minutes to absorb the flavors. Taste and adjust seasoning with salt and pepper if needed.

                  Serve: Remove from heat, serve hot over cooked rice or noodles, and garnish with chopped green onions and a sprinkle of sesame seeds.

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