1/4tsp pink Himalayan saltor 1/2 tsp kosher salt or to taste
Instructions
Mush the block of tofu with your hands or a fork into small clumps.
Heat the oil in a nonstick pan over medium heat. Add the zucchini and stir fry until the zucchini is cooked through, about 3-4 minutes.
Add the remaining ingredients to the pan. Stir fry until the tofu is heated through and any water from the tofu has evaporated. This should take around 2-3 minutes.
Taste for any additional salt and pepper and serve hot.
Notes
You could use medium or medium firm tofu, but you’ll need to stir fry it longer to remove excess liquid. Or you can press it between two plates with a weight on top (for at least 30 min in the fridge) to remove extra water.
It really helps if you use a nonstick or other well seasoning pan. Tofu that hasn't been pre-fried can stick so easily to a pan just like actual eggs.
Add a pinch of salt when stir frying the zucchini, if you like to have every single morsel in this dish seasoned.
You don't have to use the zucchini at all. I think a vegetable just adds extra texture, so the dish isn't so mushy. Bell peppers, mushrooms, or a corn would work very nicely too.
Garnish with your favorite hot sauce, black pepper, or condiment of your choice. Ketchup works too!
This dish is best served hot but can be chilled, reheated, and eaten within 3 days.