Miso-Ponzu Zucchini Noodles with Tofu & Veggies
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Servings 4
- 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
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.
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.
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!