Step 1

Whisk together ingredients for sauce, and set aside.

Step 2

Prepare zucchini by cutting in quarters, lengthwise, then slicing.

Step 3

De-seed red bell pepper, then cut into bite-sized chunks.

Step 4

Drain tofu, pat dry, and cut into cubes.

Step 5

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat, then add tofu. Sauté tofu until lightly browned, stirring occasionally, about 5-8 minutes. Remove from pan.

Step 6

Add 1/2 tablespoon oil, then add sliced onions, garlic, and ginger to the pan. Sauté for three minutes, then add another 1/2 tablespoon oil.

Step 7

Stir in zucchini and red pepper. Cook 10-12 min over high heat until zucchini and red pepper are tender and beginning to brown, stirring frequently. Depending on your stove and pan, you may need to turn the heat down to medium-high to make sure nothing burns. But keeping it at as high heat as possible will give you those nice browned edges that are so delicious.

Step 8

Add tofu back into the pan and stir.

Step 9

Give the sauce another quick whisk to make sure the cornstarch is well incorporated.

Step 10

Make a well in the center of the pan, then pour in the sauce.

Step 11

Stir quickly while sauce thickens and turns into a glaze, about 30 seconds, then serve.