Heart-Healthy Vietnamese Avocado Zoodle Salad Bowl

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• 3 Tbsp. low sodium soy sauce
• 2 garlic cloves, minced
• 1 green onion (about 2 Tbsp.), finely chopped
• 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 ripe, fresh avocado, halved, pitted, peeled and diced
• 1 tsp. fresh lime juice
• cilantro leaves, optional

Instructions:

1. 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.
2. 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.
3. 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.
4. Top bowl with tofu and avocado. Add lime juice to soy mixture and drizzle over noodle bowl. Toss before serving.

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