Sesame Tofu

Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch-thick slabs.

Place sesame seeds in a shallow bowl. Prepare garlic, ginger, vegetables, and measure sauce ingredients.

Heat vegetable oil in a large skillet over medium-high heat.

Coat tofu slabs on both sides with sesame seeds, pressing gently so they adhere.

Working in batches, pan-fry tofu until golden and crispy on both sides, about 3–4 minutes per side. Transfer to a plate.

Add minced garlic and ginger to the same skillet and sauté for 30 seconds until fragrant.

Add sliced zucchini and cook over medium heat for 3–4 minutes, stirring occasionally, until just tender.

Whisk together soy sauce, vegetable broth, sesame oil, lime juice, and sugar in a small bowl.

Return tofu to the skillet with vegetables, pour sauce over, and simmer gently for 2–3 minutes until heated through.

Transfer to serving bowls, sprinkle with sliced green onion and remaining sesame seeds, and serve warm.