Start by draining and pressing the tofu to remove excess moisture; this will help it crisp up beautifully. Cut the tofu into bite-sized cubes, about an inch thick. Set it aside while you gather your ingredients for the sauce and the stir fry.

In a small mixing bowl, combine cornstarch with a couple of tablespoons of water to form a slurry. Then, whisk in the toasted sesame oil, tamari or soy sauce, ground ginger, and rice vinegar until well blended.

Heat a non-stick skillet over medium-high heat and lightly spray with avocado oil. Add the cubed tofu and let it sear undisturbed for about 10 minutes, until golden brown on all sides, turning occasionally.

Once the tofu is golden, remove it from the pan and set it aside. In the same skillet, add a bit more avocado oil if needed, and toss in the diced shallot and minced garlic. Stir these aromatics for about 2 minutes until they become fragrant and translucent.

Introduce the zucchini, sliced carrots, and bell pepper to the pan, stirring gently to combine. Cook the vegetables for about 10-12 minutes, until they are tender but still retain some crunch.

Return the crispy tofu back into the skillet and pour the prepared sauce over the mixture. Gently stir everything together, ensuring the tofu and veggies are well-coated in the sauce.

Once everything is ready, serve your Zucchini Stir Fry with Tofu on its own or over cooked grains like quinoa or brown rice. Optionally, garnish with chopped green onions, parsley, and a sprinkle of sesame seeds.