Here is my favorite tofu recipe.  Quantities are VERY approximate; basically it's "season to taste".  When zucchini is not in season, you can use frozen zucchini.

When Nicholas was a baby, I used to put this (complete with rice) through the food grinder for him.  He loved it!

 
1/2 cup soy sauce

1/2 cup juice*

3 cloves garlic, crushed or chopped

1 tsp. powdered ginger

1 Tbsp. honey
1 tsp. oyster sauce (from Asian store—it doesn't contain oysters; it's a sauce for oysters, I guess)
1 pound firm tofu
optional additions: 1 red pepper and 1 cup unsalted peanuts, or 1 cup mushrooms and 1 cup cashews

*You can use apple juice, orange juice, white wine, rice vinegar, or cider vinegar.  Obviously, which one you choose will affect the flavor of the sauce.  If using vinegar, add a little extra honey.

Remove tofu from package and drain off the water.  Fold a clean towel around the tofu and squish it to remove as much water as possible.  (This helps it to soak up the sauce.)

Mix soy sauce, juice, garlic, ginger, honey, and oyster sauce in a bowl.  Cut tofu into bite-size pieces and put it in the sauce.  You can do this up to 48 hours ahead of time and leave it, covered, in the fridge.

 

Dice onion and cut zucchini (and optional pepper or mushrooms) into bite-size pieces.

 

Heat some oil in a wok or large skillet.  Add onions and stir until slightly browned.  Add zucchini and stir until that is slightly browned.  Add tofu, sauce, and optional pepper or mushrooms. 

Keep it at a high simmer (lots of bubbles), stirring occasionally, 7-10 minutes or until zucchini reaches desired softness.  If you like a thick sauce, add some cornstarch dissolved in cold water.  Add optional nuts after about 5 minutes.

  

Serve over rice.  Both the tofu and the zucchini soak up the sauce and become fabulously delicious!!