2zucchinicut into 2 inch lengths about 1/2 inch wide
1 1/2cupsnow peatrimmed
For the sauce:
3tablespoonShaoxing(Chinese rice wine) or dry sherry
Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
Combine tofu, salt, pepper, and cornstarch in a medium bowl; toss to coat.
Heat a large wok or skillet over medium high heat. Add avocado oil to pan; swirl to coat.
Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
Add green onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to bowl with tofu.
Add additional oil to pan; swirl to coat.
Add carrots; stir-fry 3 minutes. Add bok choy, zucchini, and snow peas; stir-fry 3 minutes.
Add tofu back to pan. Whisk together all the sauce ingredients and pour over tofu. Mix well to combine, lifting from the bottom of the pan, being careful not to break up the tofu.
Heat in microwave on high power until heated through or stir fry over medium heat.