Zucchini and Mushroom Stir-Fry with Tofu
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
– 1 medium zucchini, sliced into thin rounds
– 1 cup mushrooms, sliced (button or cremini)
– 1 block (14 oz) firm tofu, drained and pressed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon sesame oil
– Salt and black pepper to taste
– 2 green onions, chopped for garnish
– Sesame seeds for garnish (optional) 
Instructions:
1. Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a weight on top for about 10 minutes. Once pressed, cut the tofu into bite-sized cubes.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add the cubed tofu to the skillet. Cook for about 5 minutes, turning occasionally until golden brown on all sides. Remove the tofu from the skillet and set it aside.
4. In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
5. Add the sliced mushrooms to the skillet and stir-fry for 2-3 minutes until they start to soften.
6. Toss in the sliced zucchini and cook for another 2-3 minutes until just tender but still crisp.
7. Return the cooked tofu to the skillet and add the soy sauce and sesame oil. Toss everything together until well combined and heated through, about 1-2 minutes.
8. Season with salt and black pepper to taste.
9. Remove from heat and serve hot, garnished with chopped green onions and sesame seeds if desired.
This dish is low in carbs and sugar, making it a perfect diabetic-friendly option for dinner. Enjoy your healthy meal!
