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.
| Ingredients: 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 |
Instructions
- 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.
Calories 230 Total Fat 15 g Saturated Fat 2g Sodium 470mg Total Carb 15g Dietary Fiber 7g Sugars 5g Protein10g |