Name: Low Carb Vegetarian Recipes Zucchini Stir Fry with Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 medium zucchini, sliced into half-moons; 1 block firm tofu, pressed and cubed; 1 red bell pepper, thinly sliced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp soy sauce (or tamari); 1 tbsp sesame oil; 1 tsp rice vinegar; 1 tsp chili flakes (optional); 2 tbsp green onions, chopped; Sesame seeds for garnish

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You know those evenings when you open the fridge, stare into it like it holds the answers to life, and all you see are a couple of zucchini and a block of tofu? Yeah, I’ve been there too. That’s exactly how this zucchini stir fry was born. Simple, colorful, and the kind of meal that makes you feel like you’ve got your life together—at least for the next 30 minutes. This dish fits right into low carb vegetarian recipes, and it sneaks in all the good stuff without making you miss anything. Think of it as a tofu stir fry recipe easy enough for a weeknight but tasty enough that you’ll be bragging about it tomorrow. I tossed in zucchini because it’s always hiding in the veggie drawer, and guess what—it works beautifully. It also doubles as one of those vegetarian stir fry recipe gems you can keep coming back to. If you’re into low carb zucchini recipes or even exploring low carb vegan recipes, this will feel like a win. And if you’re like me and sometimes just crave stir fry recipes with noodles, you can totally throw some in. But honestly, even without them, this dish holds its own. It’s fresh, it’s colorful, and it’s one of those healthy stir fry recipes that makes you feel just a little smug for choosing something good for dinner.

1) Key Takeaways
2) Easy Zucchini Stir Fry with Tofu Recipe
3) Ingredients for Zucchini Stir Fry with Tofu
4) How to Make Zucchini Stir Fry with Tofu
5) Tips for Making Zucchini Stir Fry with Tofu
6) Making Zucchini Stir Fry with Tofu Ahead of Time
7) Storing Leftover Zucchini Stir Fry with Tofu
8) Try these Main Course recipes next!
9) Zucchini Stir Fry with Tofu Recipe
10) Nutrition

1) Key Takeaways

This zucchini stir fry with tofu is quick, healthy, and flavorful.
It fits perfectly into low carb vegetarian recipes for busy weeknights.
Customizable with noodles or extra veggies for variety.
Stores well in the fridge for easy leftovers.

2) Easy Zucchini Stir Fry with Tofu Recipe

If you’ve ever stared into your fridge wondering how two lonely zucchini and a block of tofu could possibly become dinner, this recipe will save you. I’ve done that exact fridge stare, and I promise you, it works out better than expected. This dish has crunch, flavor, and a little sizzle that feels like takeout without the delivery fee.

It falls right under those low carb vegetarian recipes that don’t feel like you’re missing out on anything. You’ve got color, texture, and just enough garlic to make your kitchen smell like you meant to cook all along. I like recipes that trick my family into thinking I’ve put in more effort than I did, and this one pulls that off beautifully.

The best part? It’s a tofu stir fry recipe easy enough for any night. If you can slice zucchini and turn on a stove, you can make this happen. That’s the kind of energy I need after a long day.

3) Ingredients for Zucchini Stir Fry with Tofu

Zucchini: I use two medium zucchini, sliced into half-moons. They cook quickly and soak up the sauce like sponges in the best way possible.

Tofu: One block of firm tofu, pressed and cubed. Pressing makes all the difference. It helps the tofu brown nicely and keeps it from turning soggy.

Red Bell Pepper: A single pepper, thinly sliced. It adds sweetness and a pop of color, which makes the plate less sad and more exciting.

Garlic and Ginger: Fresh is always better. Two cloves garlic and a spoonful of grated ginger wake everything up with bold flavors.

Soy Sauce and Rice Vinegar: Three tablespoons soy sauce and a teaspoon of rice vinegar give the stir fry that savory-tangy kick you crave.

Sesame Oil: One tablespoon for that nutty aroma that makes the whole kitchen smell like a stir fry shop.

Chili Flakes, Green Onions, and Sesame Seeds: Optional but highly recommended for spice, freshness, and crunch.

4) How to Make Zucchini Stir Fry with Tofu

Step 1. Press the tofu for about fifteen minutes. This helps it hold its shape when cooked and gives you that golden, crispy texture everyone loves.

Step 2. Heat sesame oil in a large pan over medium-high heat. Toss in the tofu cubes and cook until golden on all sides, about six to eight minutes.

Step 3. Add garlic and ginger to the pan. Stir until fragrant. It should smell like something you’d order at a restaurant.

Step 4. Throw in the zucchini and bell pepper. Cook them for five to seven minutes until they’re tender but still crisp. Nobody wants mushy zucchini.

Step 5. Stir in soy sauce, rice vinegar, and chili flakes if you like spice. Coat everything evenly so each bite gets flavor.

Step 6. Remove from heat. Sprinkle with green onions and sesame seeds. Serve hot, and don’t be surprised if you want seconds.

5) Tips for Making Zucchini Stir Fry with Tofu

Tip one, press the tofu. I know I already said it, but it matters. A soggy block of tofu will ruin the party. Trust me, I’ve been there. You’ll want that crispy bite in your stir fry.

Tip two, don’t overcook the zucchini. They should have a little bite left. That keeps the dish fresh instead of turning it into a low carb zucchini recipes disaster.

Tip three, don’t be afraid to make this your own. Add broccoli, snap peas, or even noodles if you’re craving carbs. Healthy stir fry recipes should work for your cravings, not against them.

6) Making Zucchini Stir Fry with Tofu Ahead of Time

I like to cook a double batch on Sunday so I’ve got leftovers for Monday’s lunch. The flavors actually get stronger overnight, which is a pleasant surprise when you’re reheating.

If you’re planning to eat later, leave off the green onions and sesame seeds until right before serving. It keeps the freshness intact. Stir fries like this one are forgiving, so they don’t lose their charm when reheated.

For those following low carb vegan recipes, this dish is perfect for meal prep. It reheats easily without losing taste or texture. That makes it a win in my book.

7) Storing Leftover Zucchini Stir Fry with Tofu

Store leftovers in an airtight container in the fridge. They’ll last up to four days, which means you’ve got dinner solved for half the week. That’s a small miracle in itself.

When reheating, I prefer a quick toss in a skillet. It brings back the crisp edges on the tofu that microwaves tend to steal away. A splash of soy sauce helps too.

This is one of those vegetarian stir fry recipe ideas that saves you money on takeout. I like knowing that I can open the fridge and actually look forward to the leftovers.

8) Try these Main Course recipes next!

9) Zucchini Stir Fry with Tofu Recipe