A great low-carb dinner with a spicy kick! The zucchini noodles are full of fiber, the hot oil dressing is super tasty, and the black rice vinegar provides a nice tangy-sour flavor.
For the fragrant hot oil dressing:
1. Pour 2 cups water into a medium pan, and bring to a boil. Keep on a gentle simmer.
2. To make the dressing, heat a wok over high heat until smoking, add the canola oil, and give it a swirl. Add the garlic, ginger, and red chile, and toss for a few seconds, then add the rest of the ingredients. Set aside to keep hot.
3. Toss the zucchini strips into the simmering water, lift out, drain, and add to the wok together with the smoked tofu. Toss it all together well to heat through, then eat immediately.
Recipe courtesy of: Wok On by Ching-He Huang © 2019 Kyle Books