Stir-Fried Tofu, Zucchini and Mushroom

This dish has a rather unconventional ingredients for a Chinese style stir fry as it has zucchini in it LOL. I was trying to clear half of each of the green and yellow zucchini after making the Beef and Guinness Stew and so this was how this dish came about. Surprisingly this stir fry turned out very well with the zucchini oozing it's natural sweetness and I loved those charred bits on them plus the crunch on each bite of the zucchini slices.

Stir-Fried Tofu, Zucchini and Mushroom

1/2 of a medium sized green zucchini, cut lengthwise before slicing into about 1/2 to 1 cm thickness
1/2 of a medium sized yellow zucchini, sliced as above
1 piece firm tofu, cut into thin squares
2 stalks of eryngii mushrooms, sliced into rings
1 clove of chopped garlic
Salt and black pepper to taste

1. Pan fry the tofu pieces with a little oil until golden brown and set aside.

2. Add a little oil (you don't need a lot for this one) into the same pan/wok and fry the garlic until fragrant. Stir in the zucchini slices. If you wish to have some charred bits, just leave them untouched for a couple of minutes before stirring.

3. Stir in the mushroom and tofu next. Sprinkle some water all over, be careful with the amount as the zucchini would expel some liquid whilst cooking. Season with salt (about 1/2 to 1 tsp) and black pepper (amount depends on your taste). Stir to mix and taste. Quickly dish up and serve with rice.