Name: Asian Style Zucchini Noodle Salad with Baked Tofu
Prep time: 30 min
Cook time: 20 min
Yield: 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