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Zucchini Tofu Stir Fry

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Fried Tofu

  • 1/2 cup cubed tofu, extra firm
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil


  • 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.


Fried Tofu

  1. Press the tofu with paper towels to remove as much water as possible.
  2. Then, slice it in half and then cube it.
  3. Dredge the tofu cubes in the flour.
  4. Add the olive oil and sesame oil to a skillet and turn the heat just under high.
  5. Fry the tofu until it’s golden brown on all sides.
  6. Remove and lay on paper towels to soak up excess oil.


  1. Spiralize a zucchini and then blot with paper towels to remove excess moisture.
  2. In the same skillet add a teaspoon of oil and turn fire to just under high.
  3. Saute the zucchini for just 1-2 minutes, then remove to paper towels to blot excess oil.

Stir Fry

  1. Combine the oil, sugar, corn starch, sesame seeds, garlic, lemon juice, water, and soy sauce and mix until sugar is dissolved.
  2. Turn fire on skillet again to just under high and wait for it to get really hot.
  3. Add the veggies and tofu to the skillet.
  4. 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)
  5. Lay the zucchini noodles on the plate and top off with the tofu and veggies.
  6. Add extra sesame seeds, garlic, sriracha, etc. to your liking.
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