Make the Quick Pickled Carrots

In a medium bowl combine the shredded carrots with 3 tablespoons of vinegar, set aside.

Cook the Udon Noodles

Bring a pot of water to boil and cook the udon noodles according to package instructions. Set side.

Cook the Tofu

While the water is heating for the noodles, cook the tofu. In a large skillet, heat 1 tablespoons of peanut oil over medium heat. Add the tofu and season with a pinch of salt. Cook until the tofu is golden, then set aside.

Cook the Zucchini

In the same skillet add the zucchini along with 1/4 cup of water. Season with a pinch of kosher salt and a quick sprinkle of black pepper. Cook, stirring frequently until the zucchini has softened a bit and has a touch of golden color in some areas. Transfer to a bowl and set aside.

Make the Peanut Sauce

In the same skillet, add another tablespoon of peanut oil. Add the garlic, ginger and curry powder. Stir around a bit until fragrant, about 30 seconds. Add 1 cup of water, the peanut butter, soy sauce, sugar and remaining 3 tablespoons of vinegar. Mix together with a whisk until combined, then bring to a simmer and cook, stirring occasionally, until the sauce has thickened a bit, about 3 minutes. If the sauce becomes too thick you can add more water to loosen things up a bit.

Add Noodles and Veggies, then Serve

Add cooked udon noodles to the skillet and toss to coat with the peanut sauce. Stir in the tofu and zucchini, tossing things together to make sure everything is warmed through and coated in the peanut sauce. 

Serve topped with the shredded carrots, a drizzle of sesame oil and a squeeze of a lime wedge.