INGREDIENTS
1  block of firm tofu
1  tablespoon  black pepper
1 tablespoon lydigo spice @lyndigospice 
1 tablespoon sriracha sauce
3 tablespoon liquid braggs aminos 
1 tablespoon of almond butter
1 tablespoon rice vinegar
2 tablespoons potato starch or corn starch (for dusting)
3 tablespoons olive oil (or other natural oil)
1 tablespoon sesame seeds
I  medium zucchini 
6 grape tomatoes

INSTRUCTIONS
Remove water from tofu by pressing firmly between two towel  repeat 3 to 4 times until the tofu is drier. Let sit for about 15 minutes. Slice tofu into 1-inch cubes.
Whisk  sriracha, braggs amino sauce, almond butter, sesame seeds and rice vinegar in a bowl and set aside.
Dust tofu with corn starch until all sides are coated.
Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
Add sauce and gently coat tofu cubes. Cook for 3 minutes.
Turn the heat off and more sesame seeds (optional to add more)
Stir once more to evenly coat tofu cubes and serve over spiral zucchini