Thai Zoodles With Tofu And Crushed Peanuts

• 2.5 medium zucchini
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2 cup peanuts, crushed or chopped finely
• 1 tablespoon fermented chili paste concentrate
• 1 tablespoon tamari/soy sauce
• 3 tablespoons rice wine vinegar
• 1 cup shiitake mushrooms, sliced
• 3 tablespoons avocado oil
• 2 tablespoons extra virgin olive oil
• 3 scallions, chopped (for garnish)

1. Pan fry the tofu:rnSlice the tofu into approximately 1/2 inch slabsrnSqueeze out as much moisture from the tofu as possible, using a cheese cloth, thin rag, or paper towelrnCut the tofu into chunks (exact size is your preference) about 1/2 inch all aroundrnHeat the avocado oil in a deep skilletrnWhen hot, carefully drop the tofu into the oilrnThe tofu should sizzle when you drop it in the hot oilrnLet it cook for a few minutes, until a crust formsrnThis may take several minutes, depending on how hot your oil isrnWatch it carefully, but don't try to turn it too quickly, it will stick to the panrnAllow it to brown sufficiently, and it should flip much more easilyrnOnce both sides of tofu are cooked, transfer to a bowl, season with salt and pepper and set aside
2. Spiralize the zucchini:rnWash 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 onernSet noodles aside
3. Make the Sauce:rnHeat a dutch oven or heavy-bottomed skillet over medium heatrnWhen 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 burningrnAdd the mushrooms and cook for about 2 minutes, stirring constantlyrnWhen 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)rnGive the sauce a stir, taste and adjust accordingly if needed.
4. Add the zucchini noodles:rnCook 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"\rnnce the zucchini begins to break down, add the tofu and toss into the sauce with the zoodles
5. Serve, garnishing with chopped peanuts and scallions.

zucchini, garlic, fresh ginger, peanuts, fermented chili paste concentrate, soy sauce, rice wine vinegar, shiitake mushrooms, avocado oil, extra virgin olive oil, scallions

Taken from food52.com/recipes/56914-thai-zoodles-with-tofu-and-crushed-peanuts (may not work)