Saucy Skillet Tofu & Zucchini
Author:Delicious pan-fried tofu and zucchini smothered in a tangy, buttery, lemony, herby sauce. One pan, quick to make, and so good with rice, pasta, or mashed potatoes for dinner!
Ingredients
- 4 tablespoons cornstarch , divided
- 1 teaspoon salt , divided
- ¾ teaspoon black pepper , divided
- 3 teaspoons Italian seasoning , divided
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 2 tablespoons vegan butter , divided
- 3 to 4 medium zucchini
- 4 cloves garlic , minced
- ½ cup (120 ml) stock
- ½ cup (120 ml) dairy-free milk , unsweetened & unflavored
- 1 medium lemon , zest & juice
INSTRUCTIONS
- In a small bowl mix together 3 tablespoons of the cornstarch with ½ teaspoon salt, ½ teaspoon of black pepper, and 2 teaspoons of Italian seasoning.
- Open the tofu. If it's packed in water drain it and shake off any excess liquid but don't completely dry it and don't press it. Cut the block of tofu into 4 squares. To do this turn the tofu block on its side and slice it longways all the way through into 2 large rectangles, then cut each of those rectangles in half.
- Put the tofu pieces on a plate and rub all over on both sides with the cornstarch mixture.
- Heat one tablespoon of olive oil and 1 tablespoon vegan butter in a large 12-inch skillet/shallow pan over medium heat. Once hot add the tofu and let it cook undisturbed (so a nice crust can develop) for about 5 minutes until really golden then flip and cook until golden on the other side.
- While the tofu is cooking dice the zucchini into chunky bite-sized pieces and toss in the remaining 1 tablespoon of cornstarch.
- Once the tofu is golden on both sides, add the zucchini and minced garlic to the pan around the tofu. It will be very snug in there but the zucchini will shrink down as it cooks. Cook for about 4 to 5 minutes until just tender.
- Turn the heat down to medium-low. With a spatula lift and sit each piece of tofu on top of the zucchini so it won't get completely submerged when you add the liquids. Then add the stock, milk, the remaining 1 teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon of black pepper, and the lemon zest.
- Simmer gently stirring occasionally for about 5 minutes or until thickened to your liking then turn off the heat. Add the lemon juice and 1 tablespoon of butter for richness. Stir through then serve.
NUTRITION
Serving: 1serving | Calories: 211kcal | Carbohydrates: 20g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 834mg | Potassium: 649mg | Fiber: 3g | Sugar: 6g | Vitamin A: 722IU | Vitamin C: 42mg | Calcium: 131mg | Iron: 3mg
