Cold Tofu with Zucchini Noodles
This light and refreshing no-cook meal comes together in a snap. To make this more substantial, serve alongside some steamed rice. Chili crisp, which lends texture and a depth of flavour to the dressing, is a crunchy, spicy and aromatic condiment that pairs with everything from noodles and rice to eggs and grilled meats. It is readily available at most grocery stores. Matua Lighter Sauvignon Blanc and Steam Whistle Pilsner pair great with this recipe.Ingredients
Serves 4
3 medium zucchini (about 1½ lbs/680 g) |kosher salt
3 tbsp (45 ml) low-sodium soy sauce or tamari
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) toasted sesame oil
1 clove garlic, finely minced
1 tsp (5 ml) granulated sugar
1 green onion, finely sliced, plus more for garnish
3 tbsp (45 ml) chili crisp condiment*
1 × 14 oz (398 g) block silken tofu, drained
2 small radishes, thinly sliced
¼ cup (60 ml) fresh cilantro leaves
2 tbsp (30 ml) chopped peanuts
*Chili crisp is a crunchy, spicy and aromatic condiment for noodle, rice, egg dishes and grilled meats. You can find it at most grocery stores.
Instructions
- Using a mandoline set to ⅛-in (0.3 cm) thin with julienne attachment, or using a vegetable peeler, slice zucchini into long, noodle-like strips, saving seedy cores for another use. Place zucchini in a colander set in a sink or over a bowl. Lightly season zucchini with salt and gently toss to thoroughly incorporate. Set aside for 20 minutes to allow excess water to drain from zucchini.
- Meanwhile, make chili dressing. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, garlic and sugar until sugar is dissolved. Stir in green onions and chili crisp. Set aside until ready to use. Can be stored in an airtight container in refrigerator for up to 1 week.
- When ready to serve, pat zucchini dry with a clean tea towel or paper towel, then divide among 4 serving plates. Thickly slice tofu into 8 pieces and place 2 pieces over each portion of zucchini. Top with a generous spoonful of dressing and garnish with extra green onions, sliced radishes, cilantro and chopped peanuts. Serve with remaining dressing alongside.