Instructions

1. Cut the tofu into 2 cm cubes. Heat the oil in a frying pan or wok, then fry the tofu on all sides until golden. Add the soy sauce, sesame seeds and oil, then cook for a minute or so, until each piece is well coated. Transfer them to a plate.
2. Meanwhile, mix the cream and set aside. Cut the courgette into very thin, long slices using a spiralizer or julienne peeler.
3. Wipe out the wok or pan, then heat the oil, add the garlic and chilli (if used) and stir for a few seconds. Add the courgette, stir-fry for a minute, then add the Kikkoman and rice wine, sesame seeds, ground pepper and stir for another minute or so.
4. When soft but still has a bite, mix in the cream, and combine. Turn off the heat.
5. Serve the creamy courgetti with the tofu.