1.Mix together hoisin, agave, soy sauce, sherry wine, sesame oil, curry powder, Sambal Oelek, orange zest, sesame seeds, and minced garlic to create a BBQ sauce.
2. Place half of the BBQ sauce in a bowl, add tofu, and gently fold with a rubber spatula to coat the tofu with the sauce.
3. Line a sheet pan with parchment paper and spray with vegetable release spray. Place the tofu on the pan in a single layer so the pieces don’t touch. Bake in a 450°F combi oven for 10 minutes. Remove the pan, drizzle a quarter of the remaining glaze over the tofu, and gently turn the tofu pieces with a spatula. Return to the oven and bake for another 10 minutes. Remove the pan from the oven, re-glaze the tofu with the remaining sauce, and allow the tofu to rest for 5 minutes. Transfer to a serving container and hold warm for service.
4. Place water, vegetable base, coconut milk, Sambal Oelek, lime juice, brown sugar, curry paste, and salt to taste in a pot and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Strain broth and keep hot.
5. Using a mandolin with a 1/8-inch julienne blade, carefully run the zucchini lengthwise down the mandolin to create spaghetti noodles. Lightly blanch before serving to soften.
6. Bring 2 to 3 cups water, 1/8 ounce vegetable base, soy sauce, sherry wine, brown sugar, rice vinegar, ginger, garlic, and scallion to a boil. Reduce to a simmer and reduce contents by half. Strain and chill sauce. Reserve for service.
7. Quickly blanch the zucchini noodles to soften. Add the taré to the bowl and place a twisted tangle of zucchini atop the taré in the middle of the bowl. Add hot broth around the noodles and artfully garnish the dish with the remaining ingredients. Dust the dish with togarashi for added spice.
8. Quantities per bowl:
- 6 oz zucchini noodles
- 8 oz coconut broth
- 2 oz roasted mushrooms
- 2 oz roasted tomatoes
- 1 oz snow pea julienne
- 1 oz cabbage chiffonade
- 1 oz carrot shreds
- 1 oz bean sprouts
- 1 1/2 tsp thinly sliced scallions
- 2 tsp Taré
- Togarashi to taste