Asian Style Zucchini Noodle Salad with Baked Tofu
A summer side dish worth swooning over, Asian Style Zucchini Noodle Salad with Baked Tofu is a surprisingly fresh departure from the usual summer pasta salad.
Servings: 6 servings
Ingredients
- 1/3 cup ponzu sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey
- 2 tablespoons minced ginger
- 1 tablespoon miso paste
- 1/2 teaspoon olive oil
- cooking spray
- 2 cups cubed extra-firm tofu drained
- 2 tablespoons soy sauce
- juice from 1 navel orange
- 2 1/12 zucchinis spiralized or julienned, Blade C
- 1/2 large red bell peppers thinly sliced
- 1 carrot julienned
- 1 cup snow peas cut into bite sized pieces
- 1 teaspoon white sesame seeds
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, whisk together the soy sauce and orange juice. Add the cubed tofu and toss gently to coat. Spread the tofu on a baking sheet coated with cooking spray and bake for 10 minutes. Using a spatula, flip the tofu and bake for an additional 10 minutes. Remove and cool to room temperature.
- In a small bowl, whisk together the ponzu sauce, sesame oil, vinegar, honey, ginger, miso and olive oil until thoroughly combined. Set aside.
- In a large bowl, gently toss the zucchini, pepper, carrot, peas and tofu. Pour the sauce over the salad and toss to combine. Sprinkle with sesame seeds and serve or store in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 756mg | Potassium: 292mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2325IU | Vitamin C: 35.2mg | Calcium: 128mg | Iron: 1.9mg