Chinese•healthy

Zucchini Noodles with Pan-Fried Tofu

A gluten-free, vegan dish that is perfect for summer.

Ingredients

Quantities are shown as originally provided.

3 large zucchini
1 large carrot, peeled
1 1/2 tablespoons soy sauce (can substitute gluten-free soy sauce)
1 1/2 tablespoons coconut aminos
1 1/2 tablespoons sesame oil
1/2 teaspoon rice vinegar
1 pound (1 block) extra-firm tofu
1 to 2 tablespoons peanut or vegetable oil
1/2 tablespoon minced or grated ginger
Salt and pepper to taste
1 teaspoon white sesame seeds
Nori strips, optional (I bought nori snack packs and sliced the sheets into thin strips)

1
With a vegetable peeler, slice the zucchini into wide ribbons. (I rotate the zucchini every 2 or 3 slices so the ribbons get a nice thin strip of dark green along the edges.)
2
With a julienne or vegetable peeler, slice the carrot into strips.
3
In a small bowl, combine the soy sauce, coconut aminos, sesame oil, and rice vinegar.
4
Bring a large pot of water to a boil. Add the zucchini and cook for about 1 minute. Drain, rinse under cold water, and drain well. Transfer to a large bowl and toss with half of the soy sauce mixture, reserving the other half. Transfer the tossed zucchini noodles to a large serving dish.
5
Drain and rinse the tofu, then cut into flat, bite-sized pieces. Blot the tofu all around with a paper towel (drying the tofu helps it pan-fry better.)
6
In a large skillet, add half the cooking oil. Working in two batches, pan-fry the tofu until golden brown and a little bit crispy on the outside, about 3 minutes per side. Add the ginger to cook for about 30 seconds after the second batch has gotten crispy. Salt and pepper to taste.
7
Top the noodles with the carrot and tofu and drizzle the remainder of the soy sauce mixture on top. (If all the tofu doesn’t fit, you can also put any extras in another dish to be served on the side) Sprinkle the sesame seeds and nori strips on top and serve.