By Tiffany Williams –
Ingredients (Serves 2–3):
For the tofu:
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 1 tbsp cornstarch
- 2 tbsp vegetable or sesame oil
For the stir-fry:
- 2 medium zucchini, spiralized
- 1 bell pepper (red or yellow), thinly sliced
- 1 carrot, julienned or thinly sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the teriyaki sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water
Instructions:
1. Prep the tofu:
- Cut the pressed tofu into cubes.
- Toss tofu cubes with cornstarch for a light coating.
- In a skillet over medium heat, heat oil and pan-fry tofu until golden and crispy on all sides (about 8–10 minutes). Remove and set aside.
2. Make the sauce:
- In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, and cornstarch-water mixture.
- Set aside.
3. Cook the veggies:
- In the same pan, add a splash of oil if needed. Sauté garlic, ginger, carrots, and bell peppers for 2–3 minutes until slightly tender.
- Add zucchini noodles and cook for 2–3 more minutes (don’t overcook—zoodles should remain slightly crisp).
4. Add tofu and sauce:
- Return tofu to the pan, pour in the teriyaki sauce.
- Toss everything together over low heat until sauce thickens and coats the stir-fry (about 1–2 minutes).
5. Serve:
- Plate the stir-fry, garnish with green onions and optional sesame seeds or chili flakes.
Optional Add-Ins:
- Snap peas, mushrooms, baby spinach
- Crushed peanuts or cashews for crunch
- A squeeze of lime for brightness