My daughter loves tofu no matter how it is cooked. This love has double edge for me; in the one hand it makes it easy to cook a meal for her but on the the other hand it makes it a challenge to come up with new ways to cook the tofu so she does not tire of it. This is one of the tofu dishes that I make for her.serves 412 ounce extra firm tofu, I used Wild Wood Tofu for this recipe1/4 teaspoons ground coriander1/8 teaspoon ground paprika1/8 teaspoon ground ginger6 tablespoons olive oil1 medium onion, jullienne4 cloves garlic, sliced6 scallions, chopped2 zucchini, cut into 1 inch thick cubes1 pound sugar snaps1 tablespoons coarsely chopped ginger1/2 cup chopped fresh cilantro2 tablespoons toasted sesame seeds oil1 teaspoons chili bean sauce4 tablespoons GF soy sauce-Cut the tofu into 1-inch thick slices. Mix the coriander with the paprika and the ginger and rub each slice of the tofu with the spices.-Heat the olive oil in heavy skillet and sear the tofu until light golden on each side. Remove from the heat and set aside.-Place the jullinned onion in the skillet and cook for couple of minutes. Add the garlic and cook for one minute. Add the scallions, the zucchini and the sugar snaps. Stir, cover and cook for 5 minutes over medium heat.-Mix the fresh ginger with the cilantro, the sesame seeds, the chili------ and the soy sauce. Drizzle this sauce over the vegetables and then place the seared tofu on top of the vegetables. Cover and cook for couple minutes. Remove from the heat and serve.