Begin by draining the firm or extra-firm tofu, then wrap it in a clean towel to absorb excess moisture. Let it rest for about 15 minutes while you prepare the vegetables.

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Whisk together the toasted sesame oil, tamari or soy sauce, ground ginger, and rice vinegar in the same bowl. Set aside.

Heat a non-stick skillet over medium-high heat and spray it lightly with avocado oil. Add the pressed tofu, cooking each side for about 3-4 minutes until golden and crispy. Remove from pan.

In the same skillet, add a splash more oil if needed and toss in the diced shallots and minced garlic. Sauté for 1-2 minutes until fragrant.

Add the chopped zucchini, carrots, and sliced bell peppers to the skillet, and stir-fry for 10-12 minutes, tossing frequently.

Return the golden-brown tofu to the skillet and pour in the prepared sauce. Cook for an additional 3 minutes, allowing the sauce to thicken.

Transfer your Zucchini Stir Fry With Tofu to bowls and enjoy hot, optionally garnished with chopped green onion, parsley, or toasted sesame seeds.