Gingery Zucchini Noodle Salad with Crispy Black Pepper Tofu
INGREDIENTS
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Serves 4
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For the tofu:
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1 (14- to 16-ounce) block extra-firm tofu, drained and cut into 1-inch cubes
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1/4 cup cornstarch
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1 tablespoon coarsely ground black pepper
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1/2 teaspoon kosher salt
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4 to 6 tablespoons Extra Virgin Olive Oil, divided
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For the ginger-tahini dressing:
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1/4 cup Extra Virgin Olive Oil
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2 tablespoons finely grated peeled fresh ginger (from a 3-inch piece)
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2 tablespoons tahini
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1 tablespoon rice vinegar
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1 tablespoon freshly squeezed lime juice
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1 teaspoon kosher salt
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1 teaspoon Asian sesame oil
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For the noodle salad:
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1 pound zucchini
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2 cups thinly sliced red cabbage
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2 medium carrots, peeled and thinly sliced
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2 medium radishes, thinly sliced
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1/2 medium mango, peeled and thinly sliced
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1/4 cup coarsely chopped fresh mint leaves
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1/4 cup coarsely chopped fresh cilantro
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4 lime wedges
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