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["Pan fry the tofu:
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Slice the tofu into approximately 1/2 inch slabs
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Squeeze out as much moisture from the tofu as possible, using a cheese cloth, thin rag, or paper towel
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Cut the tofu into chunks (exact size is your preference) about 1/2 inch all around
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Heat the avocado oil in a deep skillet
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When hot, carefully drop the tofu into the oil
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The tofu should sizzle when you drop it in the hot oil
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Let it cook for a few minutes, until a crust forms
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This may take several minutes, depending on how hot your oil is
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Watch it carefully, but don't try to turn it too quickly, it will stick to the pan
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Allow it to brown sufficiently, and it should flip much more easily
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Once both sides of tofu are cooked, transfer to a bowl, season with salt and pepper and set aside", "Spiralize the zucchini:
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Wash and spiralize the zucchini, cutting in half first if it works better for your particular machine-it does in mine. I use this spiralizer, and I love it, but I've also read really good things about this one
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Set noodles aside", "Make the Sauce:
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Heat a dutch oven or heavy-bottomed skillet over medium heat
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When hot, add the olive oil, minced garlic and ginger, and chili paste, stir quickly and reduce the heat slightly to keep the garlic and ginger from burning
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Add the mushrooms and cook for about 2 minutes, stirring constantly
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When the mushrooms begin to soften, add the rice wine vinegar and tamari/soy sauce (you may need a little extra oil here as well, depending on how much the mushrooms absorbed)
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Give the sauce a stir, taste and adjust accordingly if needed.", "Add the zucchini noodles:
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Cook by tossing the noodles constantly with tongs or a pronged spoon until they break down, begin to lose their structure, and become more ""pasta-like""
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Once the zucchini begins to break down, add the tofu and toss into the sauce with the zoodles", "Serve, garnishing with chopped peanuts and scallions."]
