Gnocchi with Zucchini & Tofu Sauce

For the tofu :

Grate the tofu. Mix in a bowl with the cornstarch.

In a other bowl, mix the remaining ingredients. Set aside.

Heat oil in a non-stick skillet and add the tofu. Cook for about 6–8 minutes or until the pieces are golden. Turn off the heat. Set aside.

Add the mixture to the tofu. Coat well. Set aside.

For the dish:

Heat oil in a non-stick skillet and add the zucchini. Cook over medium-high heat for about 8 minutes. Flip halfway through cooking. Set aside.

In a food processor, for the halves sunflower seeds, the halves zucchini and the remaining ingredients. Blend until smooth, then ajuster to taste.

In a other skillet styleone pot, heat a dricezle of olive oil and add the gnocchi. Cook about 6 minutes in the tournant, or until ce qu'ils are lightly grilleds. Add the sauce and coat well. Add the zucchini restantes.

A time together dish hot, serve in bowls.

To serve, add the rest sunflower seeds.

Season with salt and pepper.