Avocados and zucchini noodles (“zoodles”) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.
light soy sauce
cloves garlic, minced
green onion, finely chopped
red pepper flakes
extra-firm tofu, cut into ¼- inch slices
prepared zucchini noodles
mung bean sprouts
avocado, halved, peeled, seeded, sliced
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; 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; drizzle over noodle bowl. Toss before serving.