Tofu Zucchini Fritters with Peanut-Soy Sauce

Name: Tofu Zucchini Fritters with Peanut-Soy Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Cuisine: Asian
Ingredients: 4 large zucchini; 1 spring onion, finely chopped; 50 grams firm tofu, pressed and crumbled; 3 cloves garlic, minced; 1/3 cup fresh parsley, chopped; 1 egg; 2 tablespoons breadcrumbs; Salt and black pepper to taste; 1 tablespoon olive oil, for pan-frying; 1 head iceberg lettuce, shredded; 1 cucumber, julienned or thinly sliced; 5 tablespoons peanut butter; 5 tablespoons water, more as needed for sauce consistency; 5 tablespoons soy sauce; 2 tablespoons peanut oil; 1 tablespoon agave syrup; 1 lemon, cut into wedges; 1 lime, cut into wedges

Recipe GLPR43696095a9a77c

Asian

Appetizer

35 min

462 cal

Servings: 3

Stovetop

SNAP eligible

Crispy zucchini and tofu fritters served with a creamy peanut-soy dipping sauce and fresh cucumber-lettuce salad. This vegetarian Asian-inspired dish is packed with vegetables and protein, making it a satisfying main course.

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Ingredients

4 large zucchini

1 spring onion, finely chopped

50 grams firm tofu, pressed and crumbled

3 cloves garlic, minced

1/3 cup fresh parsley, chopped

1 egg

2 tablespoons breadcrumbs

Salt and black pepper to taste

1 tablespoon olive oil, for pan-frying

1 head iceberg lettuce, shredded

1 cucumber, julienned or thinly sliced

5 tablespoons peanut butter

5 tablespoons water, more as needed for sauce consistency

5 tablespoons soy sauce

2 tablespoons peanut oil

1 tablespoon agave syrup

1 lemon, cut into wedges

1 lime, cut into wedges

Directions

Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and sprinkle generously with salt. Let sit for 5 minutes to draw out excess moisture, then squeeze firmly with paper towels or a clean kitchen towel to remove as much liquid as possible.
In a large bowl, combine the drained zucchini, chopped spring onion, crumbled tofu, minced garlic, and fresh parsley.
In a small bowl, beat the egg, then add it to the zucchini mixture along with the breadcrumbs. Season with salt and black pepper to taste and stir until well combined.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully drop spoonfuls of the zucchini mixture into the pan, gently flattening each mound into a fritter shape about 1/2 inch thick. Fry in batches to avoid overcrowding.
Cook the fritters for 3-4 minutes on each side until golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate.
While the fritters cook, prepare the dipping sauce: In a small bowl, whisk together the peanut butter, water, soy sauce, peanut oil, and agave syrup until smooth and well blended. Add more water 1 tablespoon at a time if the sauce is too thick.
Arrange the shredded lettuce and sliced cucumber on serving plates to create a fresh base.
Place the warm tofu zucchini fritters on top of the salad, drizzle with the peanut-soy sauce, and serve with lemon and lime wedges on the side for squeezing over the dish.

Comments

Grocery List Plus Editorial Staff4.25

This recipe lands well on Charlotte tables: zucchini is cheap and available everywhere, tofu at Harris Teeter or Food Lion costs under $3, and peanut butter is a Southern pantry staple. The real drawback is time—the 35-minute estimate does not account for pressing moisture from the zucchini and tofu, which easily adds 15 minutes if you want fritters that don't turn mushy; plan for a true 50 minutes. The peanut-soy sauce is a strength, not a hunt—everything is in stock at any major chain. The dish reheats poorly (fritters go soggy), so it's a same-night meal best suited to a weeknight dinner for one or two, not a family of four with leftovers in mind.