Recipe Detail Page

Using a mandoline set to thin with the french fry attachment, cut three medium zucchini, about 1 1/2 lbs (680 g) total, into long, fettuccine-like strips, saving spongy cores for another use. Place in a colander set over a bowl. Lightly season with salt and mix thoroughly. Set aside for 20 minutes. Pat dry with paper towel. Mix with 1/3 cup (80 mL) chopped Gingery Pickled Radishes (recipe follows) and 2 tbsp (30 mL) sliced green onions. Arrange on a serving platter. Drain and thickly slice 1 block (14 oz/395 g) silken tofu. Place on top of zucchini. In a small bowl, whisk 3 tbsp (45 mL) soy sauce, 3 tbsp (45 mL) black rice (Chinkiang) vinegar (see TIP), 1 tbsp (15 mL) sesame oil and 1 tsp (5 mL) sugar until sugar is dissolved. Stir in 3 tbsp (45 mL) chili crisp (see TIP). Spoon about half of dressing over tofu. Garnish with cilantro leaves or sprouts. Serve with steamed rice and remaining dressing on side.

TIP: Chinkiang vinegar and chili crisp can be found at Chinese supermarkets.

1. Place ginger in a 1-L (4-cup) Mason jar. Depending on their size, cut radishes into four, six or eight wedges and place in jar, filling to shoulders. Save any extra for another use.

2. Place vinegar, water, sugar and salt in a small saucepan over high heat. Stir to dissolve sugar. When it comes to a boil, pour over radishes to within 1/2 inch (1 cm) of rim. Wipe rim clean and cover tightly with a lid. Cool completely and label with date. Refrigerate at least 1 day and up to 1 month.