Crispy Tofu and Zucchini Stir-Fry

washingtonpost.com

gbrigham

½ cup neutral oil, such as vegetable, plus more as needed

One (14- to 16-ounce) package firm or extra-firm tofu, cut into ¾-inch cubes and patted dry

4 spring onions or scallions, white parts cut into 1-inch pieces and green parts thinly sliced for garnish

2 medium zucchini (12 to 16 ounces total), chopped into roughly ¾-inch cubes

subheading: For the sauce:

2 tablespoons cold water

1 teaspoon cornstarch or potato starch

3 cloves garlic, minced or finely grated

1 (2-inch) piece fresh ginger, minced or finely grated

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons doubanjiang (Sichuan chili bean paste, see headnote), chili-garlic sauce, oyster sauce or additional low-sodium soy sauce

Cooked rice, for serving (optional)

Directions at washingtonpost.com

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