Tofu salad with strawberries & crunchy oil

In a bowl, mix all the Tofu marinating ingredients.

Cut the tofu block into 1 cm thick triangles. Let marinate for 20 minutes on the counter.

In a non-stick skillet over medium heat, heat the oil and add the tofu pieces. Cook each side until well browned. Set aside on a plate.

Pan-fry the zucchini in butter until golden.

Cook the udon noodles according to package directions. Add the oil, sesame and salt. Toss well. Set aside.

Prepare the remaining salad ingredients. Set aside.

Serve in bowls. Add freshly grated ginger at serving time and a drizzle of chili crisp.