Yuzu kosho zucchini noodles with pan-fried tofu from Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make with Them (page 228) by Diana Kuan

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Notes about this recipe

  • mjes on September 02, 2021

    Yes, I have been a yuzu kosho fan for several years -- my pantry always has both the red and the green variety in stock. Here the yuzu kosho is combined with tahini to make a sauce for the zucchini and tofu. The resulting dish has a distinctly Japanese flavor but has a more melded flavor than many Japanese vegetable recipes. I liked this.

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