Got a surplus of zucchini to use up? This zucchini stir-fry is the way to do it! It’s quick, delicious, and totally satisfying — packed with fresh summer zucchini, crispy tofu, and a savory sauce that brings it all together in just 25 minutes.
Having a bumper crop of zucchini on your hands is a nice problem to have, if you ask me! I love zucchini season — it gives me an excuse to experiment with all kinds of fun recipes starring this delicious green summer squash. I have this time of year to thank for favorites like my zucchini soup, vegan zucchini fritters, and roasted zucchini pasta. But this year, there’s a new dish dominating my summer dinner rotation: this scrumptious zucchini stir-fry!
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This stir-fry features crispy, cornstarch-coated tofu, which provides the perfect contrast to the tender texture of stir-fried zucchini. The sauce packs a big savory flavor punch — it’s not one of those sticky-sweet stir-fries. Toasted sesame oil and garlic take center stage here, and they pair perfectly with the mild, mellow flavor of zucchini.
All in all, this stir-fry is incredibly delicious, super satisfying, and a breeze to throw together. I think it just might become your favorite weeknight dinner of the summer!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Soy sauce. Tamari or liquid aminos can be used if you need a substitute.
- Vegan oyster sauce. You can find this in many grocery stores in the international aisle. If yours doesn’t carry it, get it online or in an Asian market.
- Rice vinegar. This can also be found in the international aisle.
- Toasted sesame oil. Another item to grab from the international aisle!
- Cornstarch.
- Brown sugar. Conventional brown sugar is often processed using animal products, so we’re sticking with organic brown sugar to keep the recipe vegan.
- Black pepper.
- Tofu. I like to use super-firm tofu, because it has a nice texture and requires minimal prep. Feel free to substitute firm or extra-firm tofu, but be sure to press it before cooking.
- Peanut oil. You could substitute another high-heat oil, like vegetable, canola, or corn oil, if you’d like.
- Zucchini.
- Garlic.
- Scallions.
- Toasted sesame seeds.
- Rice. I like to use jasmine rice, and I LOVE this recipe with my coconut jasmine rice. Pretty much any variety will do, though!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Make the sauce. Combine the sauce ingredients in a small bowl or container: soy sauce, vegan oyster sauce, rice vinegar, toasted sesame oil, cornstarch, brown sugar, and black pepper.
Step 2: Dredge the tofu. Place it into a bowl with cornstarch, then gently stir or toss to coat the tofu pieces evenly with cornstarch.
Tip: Cornstarch dissolves best in cold liquids, so if your sauce has clumps of it, simply chill the sauce for a bit.
Step 3: Fry the tofu. Heat your oil in a wok, then add the cornstarch-coated tofu cubes. Fry them for a few minutes on each side, until they’re crispy, then remove them from the wok.
Step 4: Stir-fry the zucchini. Add your zucchini to the wok, then stir-fry it for a few minutes, just until the pieces are tender-crisp.
Step 5: Sauté the garlic. Push the zucchini to the side to make room for your garlic. Cook the garlic very briefly, making sure to stir constantly to prevent it from burning.
Step 6: Sauce it. Carefully pour the sauce over your tofu and zucchini, then continue stir-frying everything for a minute or so, just to thicken the sauce.
Step 7: Finish the stir-fry. Stir in chopped scallions and toasted sesame seeds.
Step 8: Serve. Your zucchini stir-fry is done! Serve it right away, while it’s hot and the tofu is nice and crispy.
Variations
- Tofu cooking alternative. If you’d like to lighten up this recipe a bit, try this simple tofu pan-frying method instead of dredging it in cornstarch and shallow-frying it.
- Switch up the protein. Not into tofu? Use tempeh or seitan instead!
- Make it spicy. Add some sriracha or sambal oelek to the sauce for extra heat.
- Add veggies. Carrots, mushrooms, bell peppers, and corn would all be delicious additions to this stir-fry.
Frequently Asked Questions
Your leftovers will keep in an airtight container in the fridge for about three days. They can be reheated in the microwave, or in a skillet on the stove.
It can! Substitute gluten-free tamari for the soy sauce, and make sure your vegan oyster sauce is certified gluten-free.
Most of the sodium comes from the soy sauce. Cut back on the amount, or use a reduced sodium variety. You can also cut back on the vegan oyster sauce, which also contributes to the sodium level.
You can! Use a large nonstick skillet that’s suitable for high-heat cooking. Cast iron is a great choice. You may need to turn the heat up slightly, since a flat skillet won’t trap heat as well as a wok.
More Stir-Fry Recipes
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Zucchini Stir-Fry with Crispy Tofu
Ingredients
For the Sauce
- ⅓ cup soy sauce
- 2 tablespoons vegan oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon organic brown sugar
- ½ teaspoon black pepper
For the Stir-Fry
- ¼ cup cornstarch, or more if needed
- 1 (16 ounce/454 gram) package super-firm tofu, drained and patted dry, then cut into ½ inch cubes
- ¼ cup peanut oil
- 1 ½ pounds zucchini (2 or 3 medium zucchini) cut into 2-inch strips
- 3 garlic cloves, minced
- 2 scallions, cut into 1-inch pieces
- 1 tablespoon toasted sesame seeds
Instructions
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Whisk or stir all of the sauce ingredients together in a small bowl or container. Ensure the cornstarch is completely dissolved. If you find it to be stubborn, try chilling the mixture while you prepare your other ingredients, then stir again just before using.
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Place the cornstarch into a small bowl, then add the tofu cubes. Gently stir to completely coat each piece in cornstarch, adding more cornstarch to the bowl if needed.
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Place the oil into a large wok, then place the wok over medium heat. Give the oil a minute to heat up. Once it begins to shimmer, add the tofu pieces in an even layer. You can cook the tofu in batches if it won’t all fit in the pan at once. Cook the pieces for 4 to 5 minutes on each side, until they’re crispy and golden brown. Transfer them to a plate when they’re done.
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If there’s a lot of oil left in the wok, carefully blot some up, until you just have a light coating. If the wok seems very dry, add a dash more oil. Raise the heat to medium-high. Allow the wok to heat up for a minute, then add the zucchini. Stir-fry the zucchini for about 3 minutes, until the pieces are tender-crisp and browned in spots.
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Push the zucchini to the side. Add the minced garlic to the space that you just created. Sauté the garlic for about 30 seconds, stirring constantly, until it becomes very fragrant.
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Return the tofu to the wok, then carefully pour the sauce over the tofu and zucchini. Continue stir-frying everything for about 1 minute, until the sauce thickens and coats the tofu and zucchini.
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Remove the wok from heat, then stir in the scallions and sesame seeds.
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Serve the stir-fry immediately, with rice.
Nutrition
Calories: 419kcal | Carbohydrates: 28g | Protein: 18g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Sodium: 1885mg | Potassium: 939mg | Fiber: 3g | Sugar: 9g | Vitamin A: 536IU | Vitamin C: 43mg | Calcium: 132mg | Iron: 4mg