Zucchini Tofu

Here is my favorite tofu recipe.  Although it's sort of Chinese-like, I cook it more slowly over lower heat than an authentic Chinese stir-fry, which gives the onions a very different flavor.  Quantities are very approximate; basically it's "season to taste".  When zucchini is not in season, you can use frozen zucchini, thawed and drained--but … Continue reading Zucchini Tofu