Budget-Friendly Vietnamese Tofu Zucchini Wok-Fry Meal Prep
A vibrant, protein-packed stir-fry that combines crispy tofu and tender zucchini in a savory-sweet Vietnamese-inspired sauce, perfect for easy meal prep and budget-conscious cooking.
Ingredients
Ingredients
- 1 block extra-firm tofu pressed and cut into 1-inch cubes
- 2 tbsp cornstarch for coating tofu
- 2 tbsp vegetable oil divided
- 2 medium zucchini sliced into half-moons
- 1 medium red bell pepper thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 0.25 cup soy sauce (or tamari for gluten-free) divided
- 2 tbsp lime juice freshly squeezed
- 1 tbsp brown sugar or maple syrup
- 1 tsp rice vinegar optional for tang
- 0.25 tsp red pepper flakes optional for heat
- 2 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Make-Ahead Tip: Prepare the sauce and chop vegetables ahead of time; cook tofu just before serving for best crispness. Variations: Substitute chicken or shrimp for tofu (adjust cook time), or add other veggies like snap peas or broccoli. Serving Suggestion: Serve over brown rice or quinoa for a gluten-free option. For extra flavor, add a splash of fish sauce (optional, omit for vegan).