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Combine gochujang, hoisin sauce, ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Whisk sauce and set aside.
Toss zucchini with salt in a large bowl. Let sit for 10 to 15 minutes to draw out the liquid. Drain in a colander, rinse, and let zucchini continue to drain.
Cook pork in a pan over high heat, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add cayenne peppers and green onions; cook and stir for 1 minute. Reduce heat to medium. Stir in the sauce; simmer until bubbling, 1 to 2 minutes.
Add tofu and the drained zucchini. Cook, stirring often, until zucchini is tender yet crisp to the bite, about 5 minutes. Turn off heat and stir in cilantro.