Stir-fried tofu with zucchini

by Alice on febbraio 26, 2008

Tofu is indeed one of the most versatile foods: it can serve a variety of purposes, from appetizer, to main course, to dessert and definitely more, suiting lots of recipes. The fact that it comes in a range of different textures (from extra firm to silken), makes tofu even more appealing. I normally use firmer textures for stir-frying and grilling or baking and prefer softer tofu for desserts and salad dressings. As I’m a non-meat eater, tofu certainly makes my life easier. I personally never get tired of tofu, because I don’t usually have huge amounts of it at once. For this stir-fried version with zucchini, I used one rectangular block of medium firm tofu. Needless to say, choose organic, GMO-free tofu. If you don’t use the whole package, you can rinse the remaining tofu, put it into a container covered with water, and place it in the fridge. Change the water daily in order to keep the tofu fresh and consume it within 2-3days.


1 package (300 g) medium firm tofu, cut into approx 2cm x 3cm slices

2 medium zucchini, sliced into rounds

1 tablespoon extra virgin olive oil

2 tablespoons sesame seeds

whole sea salt (to taste)

For the first marinade

3 tablespoons shoyu

2 cups water

For the second marinade

fresh coriander leaves (to taste)

ground, dried coriander (to taste)

2 garlic cloves, cut into chunks

3 tablespoons sesame oil

Makes 2 servings.

Arrange the sliced tofu in a single layer in a square or rectangular container. Mix together the shoyu and the water and pour the marinade over the tofu, coating it completely. Cover and marinate in the fridge for at least 4 hours, or preferably overnight.
Drain the tofu but don’t throw away the shoyu marinade, which can be used (within 2-3 days) as the base of a vegetable soup or to marinate more tofu. Combine the sesame oil, the garlic chunks, the fresh and dried coriander in a bowl. Add the tofu, cover and marinate in the fridge for 2 to 3 hours. Heat the olive oil in a wok, add the sliced zucchini and a pinch of salt. Stir over high heat for a few minutes, adding a little bit of water to avoid sticking to the wok. Remove the garlic chunks from the tofu marinade and add the tofu (with its marinade) to the zucchini. Sprinkle the sesame seeds over the tofu and the zucchini and stir-fry for another 2 minutes over high heat. Serve immediately.

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A Type of Soy: A Primer on Tofu Consistency | The Messy Vegetarian Cook
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