Miso-Ponzu Zucchini Noodles with Tofu & Veggies

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

The month of December was pretty tough for my family. I haven’t opened up about it yet, but we found out that my grandfather was sick. He underwent a very serious surgery and his recovery was tough. Luckily, he made it through, was released on Christmas Day and now, he’s better than ever. Us Italians, we’re thick-skinned and strong willed!

While he was in the hospital on the Upper East Side, our family was in his recovery room every day. It was comforting to have everyone around, because it’s easy to worry yourself into a panic in those sorts of situations.

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

To get some fresh air, we went in shifts to Le Pain Quotidien for lunch, which was just a couple blocks away from the hospital. I had been to Le Pain Quotidien before, but only for a coffee or a delicious French pastry. Never for a meal.

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

If you’ve never been to a Le Pain, I really suggest you go – they’re even great for getting some work done, tucked away in a little nook. Actually, it’s named a “bakery and communal table.” Pretty cool.

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

What did I get? The Organic Tofu & Shaved Cabbage Salad with Miso-Ponzu Dressing. It was a tough choice, because that menu is incredible – there’s the Organic Lentil & Avocado Salad, the Prosciutto, Pear & Fig sandwich and of course, the Paris, Ham & Gruyere tartine. Talk about fomo!

Yep, you need to go to Le Pain.

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

The salad looks very unassuming at first bite, but the miso-ponzu dressing is unreal. It makes the salad absolutely delicious – the perfect balance of sweet and salty. Every time we went back there for lunch (even on Christmas Eve!), I got that salad.

Recently, I found a note in my phone that simply say “miso-pon noodles.”

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

To make a long story short, these noodles would have never happened without those lunches back in December. And today, I give you this recipe, which combines crunchy veggies, baked tofu and zucchini noodles to create the perfect cold noodle salad.

I probably drank a cup of this miso-ponzu dressing before I signed off on it for the recipe. It’s just perfect.

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

This noodle salad can be made in advance for lunch – the longer the noodles sit in the sauce, the more the zucchini absorbs the flavors of the miso-ponzu. Just place it in a container, put it in the fridge and shake it up before you eat.

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

Well, thanks for listening. I hope you love this salad as much as I do. And, you can learn more about my Pops here, if you’re interested. He’s the love of my life!

What’s your favorite cold noodle salad?

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

Yields 4

15 minPrep Time

25 minCook Time

40 minTotal Time

Save Recipe

Ingredients

  • For the sauce:
  • 1/3 cup ponzu sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 2 tsp honey
  • 1 tbsp miso paste
  • 1/2 tsp canola oil (optional)
  • For the rest:
  • cooking spray
  • 2 cups cubed extra-firm tofu
  • soy sauce to drizzle
  • 4 zucchinis, peeled, Blade C
  • 1 large red bell peppers, thinly sliced
  • 1 carrot, peeled and julienned
  • 16 snow peas, thinly sliced in thirds
  • 1 tsp white sesame seeds
  • cilantro leaves, to garnish

Instructions

  1. Preheat the oven to 375 degrees. Place the cubed tofu in a bowl and pour soy sauce on top. Mix together and then lay out the cubes on a baking tray coated with cooking spray. Bake for 10 minutes, flip over and bake another 10 minutes. When done, take out and set aside.
  2. While the tofu is baking, whisk together all of the ingredients for the sauce. Set aside. Then prepare all of your veggies. Throw all of the veggies and the zucchini noodles into a bowl and toss to combine along with the prepared sauce. When the tofu is ready, add in the tofu, toss to combine and serve in four bowls garnished with sesame seeds and cilantro leaves.
  3. If you aren't serving immediately, save in a container with garnishes and place in the refrigerator. It tastes best as a cold noodle salad!
http://inspiralized.com/miso-ponzu-zucchini-noodles-with-tofu-veggies/

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

Miso-Ponzu Zucchini Noodles with Tofu & Veggies

 

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Comments

  1. This looks fab!

  2. Red or white miso?

  3. Love Le Pain. And this looks fab! Miso ponzu dressing sounds off-the-hook.

  4. What’s the recipe for Ponzu Sauce? It says 1/3 cup but I don’t see a recipe?

  5. This looks fabulous! Is there anything that will substitute for ponzu sauce though?

  6. Woah this looks SO good! Can’t wait to try it

  7. Stumbled on your site and had to buy a Spiralizer. Love this recipe, looks fantastic and I can’t wait to make it for lunch today!

  8. I made this tonight! Absolutely fabulous!!!!

  9. Hello. I have a general zucchini noodle question: I have made them twice and both times they made my sauce watery. I followed the directions. Help please.
    P.S. Thank you for the awesome recipes!

  10. I just came across this recipe for the first time and made it with what I had on hand today for lunch — it was incredible! Even without the ponzu (I substituted soy) it was so delicious and satisfied my cold asian noodle craving for a fraction of the calories. Love it! Thank you sooo much for this!

  11. This was absolutely wonderful – I didn’t have any snow peas but the flavor and the crunch of the “zoodles” was so satisfying that I didn’t even miss any :) I also added avocado pieces to the salad which when mixed around made this dish a little creamy. Thank you so much for the recipe, I will be sure to check out your other ones.

  12. When do you add the miso ponzu dressing? Can the vegetables marinate in it over night, or is it best to add it right before eating?

  13. I think I might make this ponzu dressing as a marinade for tofu tonight. What do you think? I also may add some sambal oelek for a little heat. I LOVE PONZU. So happy to have found your site. :)

  14. problematic dry skin

    Miso-Ponzu Zucchini Noodles with Tofu & Veggies | Inspiralized

Trackbacks

  1. […] Miso-Ponzu Zucchini Noodles with Tofu & Veggies: I love the use of the raw zucchini noodles here, because they soften as they absorb the miso-ponzu dressing. Plus, I just feel refreshed eating this — and it’s packed with such great savory flavor! […]

  2. […] Asian Style Zucchini Noodle Salad with Baked Tofu is adapted from Ali’s Miso-Ponzu Zucchini Noodles with Veggies and Tofu.  I made a few modifications just to punch up the flavor a bit, such as; adding orange juice to […]

  3. […] I’ve been posting up plenty of zucchini noodle recipes. Ya know, like this one, that one and this one.  I apologize for not minimizing my carbon footprint, but when a girl needs her zucchini, […]

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