How to make it

1. Wrap the tofu in paper towels and place it into a dish. Place a heavy object on top to press out the moisture. Allow the tofu to sit for 30 minutes. Then dice the tofu into ½” cubes.
2. Add the peanut butter, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Seasoned Rice Vinegar, 2 tablespoons of the Lee Kum Kee Chiu Chow Style Chili Oil, granulated sugar, Lee Kum Kee Minced Garlic, and Lee Kum Kee Minced Ginger to a food processor. Blend until combined then transfer the sauce to a bowl and set it aside.
3. Add the cornstarch and salt to a bowl. Mix to combine. Then add in the tofu and toss until the cubes of tofu are coated in the cornstarch.
4. Heat the vegetable oil over medium-high heat. Working in batches, add the tofu to the pan and fry on all sides until golden and crispy. Remove the tofu from the pan and place them on a plate lined with paper towels to drain. Add the fried tofu to a bowl along with the remaining 2 tablespoons of Lee Kum Kee Chiu Chow Style Chili Oil. Toss until combined. 
5. In a separate bowl, add in the spiralized zucchini noodles and prepared peanut sauce. Mix until the zucchini noodles are well coated in the sauce. Serve the zoodles with the crispy tofu and garnish with cilantro leaves and chopped peanuts. Enjoy!