Bring large pot of salted water to a boil for noodles. Combine lemon juice, tahini, just half the sugar, ½ tsp salt, 1 tsp vegetable oil, and 1 tbsp warm water in large bowl. Whisk dressing until smooth. Stir in basil and set aside.

Combine tofu, cornstarch, Aleppo, and a pinch of salt and pepper in large bowl and toss to coat tofu. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes.

Add noodles to boiling water and gently stir. Cook until al dente, 6 to 8 minutes. Drain noodles and rinse under cold water to stop cooking process. Transfer to bowl with basil-tahini dressing, add zucchini, and gently toss to coat. Divide glass noodle salad between bowls and top with crispy tofu. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.