Ingredients
Scale
Fried Tofu
- 1/2 cup cubed tofu, extra firm
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
Zoodles
- 1 zucchini, sliced into zoodles
- 1 teaspoon sesame oil
Zucchini Tofu Stir Fry
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon corn starch
- 1 teaspoon sesame seeds
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 1/2 cup water
- 1/2 cup low sodium soy sauce
- 1/2 cup loosely packed fried tofu
- 1 cup of chopped veggies – sugar snap peas, carrots, broccoli, bell pepper, water chestnuts, etc.
Instructions
Fried Tofu
- Press the tofu with paper towels to remove as much water as possible.
- Then, slice it in half and then cube it.
- Dredge the tofu cubes in the flour.
- Add the olive oil and sesame oil to a skillet and turn the heat just under high.
- Fry the tofu until it’s golden brown on all sides.
- Remove and lay on paper towels to soak up excess oil.
Zoodles
- Spiralize a zucchini and then blot with paper towels to remove excess moisture.
- In the same skillet add a teaspoon of oil and turn fire to just under high.
- Saute the zucchini for just 1-2 minutes, then remove to paper towels to blot excess oil.
Stir Fry
- Combine the oil, sugar, corn starch, sesame seeds, garlic, lemon juice, water, and soy sauce and mix until sugar is dissolved.
- Turn fire on skillet again to just under high and wait for it to get really hot.
- Add the veggies and tofu to the skillet.
- Add 3-5 tablespoons of the stir fry sauce and saute until sauce has thickened and veggies are cooked to your liking (usually 5-7 minutes)
- Lay the zucchini noodles on the plate and top off with the tofu and veggies.
- Add extra sesame seeds, garlic, sriracha, etc. to your liking.