Prepare zucchini, garlic chives, and cherry tomatoes. Cut cherry tomatoes in half and chop garlic chives. Squeeze tofu and set aside.

Use a vegetable peeler to create long zucchini noodles. Do the same for the carrot.

Rinse frozen cocktail shrimp and sauté in a hot pan with 1 tbsp olive oil for 30 seconds. Season with 3 pinches of salt and 2 pinches of pepper. Set aside.

In the same pan, add 1 tbsp olive oil and sauté cherry tomatoes with salt and pepper for about 20 seconds. Set aside.

Add 4 tbsp olive oil to the pan and sauté garlic cloves and chopped garlic chives on high heat for a short time.

Add zucchini and carrot noodles to the pan. Season with salt and pepper and stir-fry for 20-30 seconds.

Combine the sautéed shrimp and tomatoes with the noodles. Mix quickly and adjust seasoning if needed.