Begin by draining the tofu and pressing it to remove excess moisture. Place the tofu between paper towels and weigh it down with a heavy object for about 15 minutes. Cut the tofu into bite-sized cubes.

In a small bowl, combine cornstarch with a few tablespoons of water to create a smooth slurry. Whisk together with toasted sesame oil, tamari or soy sauce, ground ginger, and rice vinegar until fully combined. Set aside.

Heat a large non-stick skillet or wok over medium-high heat, then spray with avocado oil. Add the cubed tofu in a single layer and let it cook undisturbed for about 10 minutes or until golden and crispy. Stir occasionally and set aside.

In the same skillet, add more oil if needed and toss in minced shallots and garlic. Sauté on medium heat for 2 minutes until the shallots become translucent.

Add the chopped zucchini, carrots, and sliced bell peppers to the pan. Stir-fry the veggie medley for about 10-12 minutes.

Add the tofu back into the pan along with your prepared sauce. Stir everything together and cook for an additional 3 minutes.

Transfer the Zucchini Stir Fry With Tofu to serving plates. Garnish with optional toppings like chopped green onion and toasted sesame seeds.