Using kitchen scissors, carefully open the tofu package and drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar and press for 20 minutes. Remove tofu and discard the liquid. Cut in half lengthwise to create 2 large pieces. Sprinkle both sides with salt.

Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat.

Fry the tofu pieces until golden on both sides (about 3 to 4 minutes per side).

Remove from skillet, allow to cool, then dice into bite-size pieces. Set aside.

In the same skillet, add the remaining olive oil over medium heat.

Add garlic and zucchini. Sauté for a few minutes.

dd salt, black pepper, chili flakes, and sugar. Continue cooking until zucchini is soft.

Add diced tofu back to the skillet and cook over low heat, stirring occasionally. Do not overcook.

Bring a pot of water to a boil and cook pasta according to package instructions until al dente.