Tofu salad with strawberries & crunchy oil

In a bowl, mix all the marinade ingredients to tofu.

Cut the tofu block into triangles of about 1 cm thick. Let mariner 20 minutes on the counter.

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

Pan-fry in the butter the zucchini until ce qu'elle is golden.

Cook the udon noodles tel qu'indicated on emballage. Then Add oil, the sesame and the salt. Well Mix. Set aside.

Prepare the remaining ingredients for the salad. Set aside.

Serve in bowls. Add zeste ginger To serve and a few traits chili crisp.