Directions

• Step 1

  Lay tofu slices on a paper towel-lined plate and cover with more paper towels. Put a heavy object on top to press out excess water, about 15 minutes; drain and discard the accumulated liquid.

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• Step 2

  Mix 1/2 cup soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.

• Step 3

  Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

• Step 4

  Flip tofu slices and let marinate on second side, about 15 minutes more. Remove tofu from marinade and place on prepared baking sheet.

• Step 5

  Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.

• Step 6

  Heat oil in a wok or large skillet over medium-high heat. Add onion and green bell pepper; cook until onion is slightly translucent, 3 to 5 minutes. Add zucchini and mushrooms; cook and stir until lightly browned, 2 to 3 minutes. Stir in baked tofu.

• Step 7

  Mix remaining 1/2 cup soy sauce, rice wine vinegar, and chile sauce in a small bowl. Pour into the wok and stir until onion and tofu mixture is well-coated, about 1 minute. Garnish with roasted peanuts.