Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional noodle salad bowl. Every member of your family will be asking for more when this is served up.
3 Tbsp low sodium soy sauce
2 whole garlic cloves minced
1 each green onion finely chopped, about 2 Tbsp.
1/4 tsp red pepper flakes
1 Tbsp sesame oil
8 oz extra-firm tofu cut into 1/4-inch slices
12 oz prepared zucchini noodles
3 cups lettuce shredded
1 cup mung bean sprouts
3/4 cup carrots julienned
1 large ripe avocado halved, pitted, peeled and diced
1 tsp fresh lime juice
cilantro leaves optional
- In a small bowl combine soy sauce, garlic, green onion, red pepper flakes and 2 teaspoons of the sesame oil. In a shallow bowl combine tofu and 2 teaspoons of the soy mixture. Let stand 10 minutes.
- In a large non-stick skillet heat 1 teaspoon of the sesame oil over medium heat. Pat the tofu dry and cook until golden brown on each side. Remove from heat to a plate and set aside.
- Add zucchini noodles to the same skillet. Cook, over medium heat, stirring frequently about 5 minutes until hot and softened. Let cool. Turn into a large shallow serving bowl. Add lettuce, sprouts, and carrots to bowl.
- Top bowl with tofu and avocado. Add lime juice to soy mixture and drizzle over noodle bowl. Toss before serving.
Total Fat 15 g
Saturated Fat 2g
Total Carb 15g
Dietary Fiber 7g