Korean Spicy Tofu and Zucchini Salad

Cut pressed tofu into 3/4-inch cubes. Heat neutral oil in a large non-stick skillet over medium-high heat. Fry tofu cubes without moving for 3 minutes per side until golden and crispy on at least two sides. Transfer to a paper-towel-lined plate.

Using a wide vegetable peeler, shave zucchini into long thin ribbons, rotating as you go. Stop when you reach the seedy core. Place ribbons in a large bowl.

Whisk together gochugaru, soy sauce, rice vinegar, sesame oil, and grated garlic in a small bowl. Let sit for 2 minutes so the gochugaru hydrates and the flavors meld.

Add crispy tofu cubes to the zucchini ribbons. Pour the chili-soy dressing over and toss gently with tongs. Divide between plates and top with torn perilla leaves and toasted pine nuts.