Recipe: Gingery Zucchini Noodle Salad with Crispy Black Pepper Tofu (2024)

For the tofu:

• 1

  (14- to 16-ounce) block extra-firm tofu, drained and cut into 1-inch cubes

• 1/4 cup

  cornstarch

• 1 tablespoon

  coarsely ground black pepper

• 1/2 teaspoon

  kosher salt

• 4 to 6 tablespoons

  Capatriti Extra Virgin Olive Oil, divided

For the ginger-tahini dressing:

• 1/4 cup

  Capatriti Extra Virgin Olive Oil

• 2 tablespoons

  finely grated peeled fresh ginger (from a 3-inch piece)

• 2 tablespoons

  tahini

• 1 tablespoon

  rice vinegar

• 1 tablespoon

  freshly squeezed lime juice

• 1 teaspoon

  kosher salt

• 1 teaspoon

  Asian sesame oil

For the noodle salad:

• 1 pound

  zucchini

• 2 cups

  thinly sliced red cabbage

• 2

  medium carrots, peeled and thinly sliced

• 2

  medium radishes, thinly sliced

• 1/2

  medium mango, peeled and thinly sliced

• 1/4 cup

  coarsely chopped fresh mint leaves

• 1/4 cup

  coarsely chopped fresh cilantro

• 4

  lime wedges

1. Line a baking sheet with a double layer of paper towels. Place the tofu on the paper towels in a single layer. Cover the tofu with another double layer of paper towels. Set a second baking sheet on top and weigh down with a few cans of beans or other similar heavy weight. Press for 30 minutes to remove excess liquid. Meanwhile, make the dressing.

2. Place all the dressing ingredients in a glass jar. Seal the jar and shake vigorously until the dressing is emulsified, about 30 seconds; set aside.

3. Whisk the cornstarch, black pepper, and salt together in a medium bowl. Add the pressed tofu cubes and toss to coat. Heat 1/4 cup of Capatriti Extra Virgin Olive Oil in a large (12-inch) skillet over medium-high heat until shimmering but not smoking. Meanwhile set a wire rack over a baking sheet.

4. Add half of the tofu to the skillet and cook until golden brown on both sides, about 6 minutes per side. Remove the crispy tofu to the rack. Brown the remaining tofu, you may need to add an additional 2 tablespoons of Capatriti Extra Virgin Olive Oil to the pan before cooking the second batch.

5. Trim the ends off of the zucchini. Using a spiralizer, spiralize the zucchini into "noodles." (Alternatively, cut the zucchini into julienne if you don't have a spiralizer.) Place the zucchini noodles, cabbage, carrots, radishes, mango, mint, and cilantro in a large bowl and toss to combine. Add the dressing and toss the vegetables to coat. Divide among 4 bowls and top each with crispy tofu. Add a lime wedge for squeezing, and serve immediately.