Vegan tofu zucchini stir fry - The Vegan Eskimo

This is a quick dinner to make, so if you don't have too much time on your hand and still wanna impress with a good dinner, this could be something for you.

You can choose to use the vegetables in this recipe, here I used one of my all time favourites, the Zucchini. Sometimes I also use carrot, just use what you have on hand and use more veggies if you feel like it. This version is simple and yet delicious !

I'm lazy so I usually use prediced tofu from SoFine (2 packs for this recipe), they're are so much more fluffy than the dense firm/wet tofu block, but if you want to buy the tofu block and get the same result, then squeeze the water out of the tofu, freeze for one day, thaw and dice, bake in the oven and there you go, fluffy magic tofu !!

Like Asian inspired food in general? Then you also might like these Asian dinners:

Serves 4


  • 2 packs of diced tofu / blocks of tofu
  • 100g rice noodles (0.22 lbs)
  • ½ Zucchini
  • 1 Yellow onion
  • Few stalks of spring onion
  • 6 Cloves of garlic
  • 1 Thumb size fresh ginger
  • 1 Small red chili (optional)
  • 1/4 – ½ cup soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon plant oil of choice
  • Few table spoons of sesame seeds
  • Salt and pepper to taste

What you will need

  • Cutting board and knife
  • 1 Wok
  • 1 Spoon to stir
  • 1 bowl
  • 1 strainer
  • 1 grater


  1. Finely chop the onion, spring onion, chili and garlic cloves. Peel the ginger, grate it finely and add it to the wok. Turn the heat on high and brown the onion, chili, garlic and ginger. Stir occasionally.
  2. Cut the zucchini in thinner slices and divide these slices into four, so you have small pieces of zucchini. Add it to the wok with a few tablespoons of sesame seeds and the maple syrup.
  3. Put the rice noodles into the bowl and fill it with boiling hot water, so it fully covers the noodles. Let the noodles soak in the hot water until they’re fully cooked. This will only take a few minutes. When the rice noodles has soaked enough water in, pour it in the strainer over the sink. Make sure to strain all the water out, so the rice noodles are not completely wet.
  4. Add the tofu to the wok. The instant tofu I use is already diced and has a texture to them, so I add them immediately. However, if you have a solid block of tofu, I would recommend to cut it into small chunks, fry them on a pan alone or bake them in the oven until a crispy texture is forming on the outside.
  5. Add the rice noodles to the wok and fry for a few minutes while constantly stirring. Add soy sauce, salt and pepper to taste. Serve in bowls and sprinkle sesame seeds over.

Enjoy !

Vegan tofu zucchini stir fry - The Vegan Eskimo


Vegan Tofu Zucchini Stir Fry - The Vegan Eskimo