sweet and spicy tofu with zucchini noodles

prep: 20 MINUTES | cook: 20 MINUTES | total: 40 MINUTES | serves 4

Think tofu isn’t for you? Listen up: This isn’t any old tofu; it is crispy, sticky, sweet, spicy perfection! I’d say it’s as good as Chinese takeout, but it’s way better because it doesn’t get all steamed and soggy on its way to your house, and you can make the sauce as spicy or mild as you like. It’s also not all greasy and heavy, thanks to serving the tofu over a bed of zucchini noodles. The flavors are light and fresh, and even the most meat-friendly eaters have loved this dish (no need to point out that it’s vegan).

TOFU

1 (16-ounce) package extra-firm tofu

2 tablespoons soy sauce

½ cup cornstarch

SAUCE

¼ cup packed brown sugar

Grated zest and juice of 1 medium orange (always zest before juicing!)

2 tablespoons soy sauce or tamari soy sauce

1 tablespoon tomato paste

1 tablespoon rice wine vinegar

1 tablespoon cornstarch

STIR-FRY

2 tablespoons vegetable or canola oil, plus more if needed

2 garlic cloves, minced

2 teaspoons grated fresh ginger

1 teaspoon grated orange zest

¼ teaspoon crushed red pepper flakes

ZUCCHINI NOODLES

1 teaspoon toasted sesame oil

4 small zucchini, spiralized, or 4 cups store-bought zucchini noodles

4 scallions (white and green parts), thinly sliced, for garnish

Sesame seeds, for garnish

1 Make the tofu: To get your tofu nice and crispy, you need to drain it first: Wrap the tofu block in paper towels and set on a plate. Place a heavy object on top of the tofu to press it down. (A large skillet with a few cans or books on top works well.) Let the tofu sit for 15 to 20 minutes so the excess water can drain. Unwrap the paper towels and cut the tofu into 1-inch cubes.

2 Transfer the tofu cubes to a large zip-top bag. Add the soy sauce and gently mix until the tofu is well coated. Add the cornstarch and gently toss to coat the tofu. It will get pasty, and that is okay. Set aside.

3 Make the sauce: In a medium bowl, combine the brown sugar, orange zest and juice, soy sauce, tomato paste, vinegar, and cornstarch. Whisk until the mixture is smooth and the cornstarch is dissolved. Set aside.

4 Make the stir-fry: In a large nonstick skillet, heat the oil over medium-high heat. Working in batches so you don’t crowd the pan, add the tofu and cook for 3 minutes on each side, until browned and crispy. Transfer the cooked tofu to a plate or bowl. If you need to add more oil in between batches, you can.

5 When all the tofu has been cooked, add the garlic, ginger, orange zest, and pepper flakes to the pan. Cook for 2 minutes. Return all of the tofu to the pan and slowly pour in the sauce. Reduce the heat to low and cook for 5 minutes, until the sauce thickens. Turn off the heat.

6 Make the noodles: In a second large skillet, heat the sesame oil over medium-high heat. Add the zucchini noodles and cook for 1 minute, tossing with tongs so all of the zucchini noodles soften slightly. Don’t overcook them—they’ll get mushy.

7 Divide the zucchini noodles among four plates and top with the tofu, sliced scallions, and sesame seeds.