Using a grater with smaller shredding holes, shred zucchini over a large mixing bowl.
Add 1 ¼ teaspoon of salt and massage the zucchini until well-combined. Cover with a lid and set it aside for 20-30 minutes. This step is to draw out the zucchini moisture.
Meanwhile, heat a small non-stick skillet over medium-low heat and add a teaspoon of oil.
Sauté carrot for a minute. Add the wood ear mushrooms and continue to sauté for another minute or so. Season with salt and pepper. Turn off the heat and set it aside.
Now, place a nut milk bag over a bowl. Transfer the softened zucchini into the bag. Squeeze out all the liquid. Place them in a clean bowl. Continue until zucchini is used.
Using the same bag, add the tofu and squeeze out as much moisture as you can (check the video). Transfer them to the bowl with zucchini.
Next, add the carrot and wood ear mushrooms along with the seasoning.
Mix with a spoon or a pair of chopsticks until well combined. Tofu and zucchini may clump up from the squeezing, be sure to loosen them so they can absorb the flavors better. Taste and adjust seasoning if needed.