Cut the ends of the zucchini and spiralizer them using the medium noodle blade (not the smallest noodle).
Preheat sesame oil over medium-high heat. Add zucchini noodles and garlic powder (no salt). Cook 3-5 minutes, stirring tongs until slightly softened.
Cut Tofu into bite-sized pieces.
Heat a tiny bit of sesame oil in a nonstick pan.
Add the tofu and stir fry until golden brown.
Add soy sauce, chili and simmer until the sauce starts to evaporate/absorb into the tofu and becomes brown in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden-brown tofu with some little yummy browned bits from the sauce.
Ingredients:
