Zucchini Cucumber Salad with Ginger Sesame Tofu

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   1.

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   Combine ginger, ponzu/soy sauce and sesame seeds in a small bowl.

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   Alternately, you can use a pre-made Asian stir fry sauce like Trader Joes Soyaki sauce.

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   2.

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   Heat a grill pan or large flat plan at medium-high heat.

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   Add the cubes of tofu.

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   Allow tofu to cook well on each side, turning once each side is a light brown color.

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   This will take about 5-7 minutes.

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   Add half of your ginger sesame sauce to the tofu and quickly toss then remove the pan from the heat.

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    If you leave the tofu cooking in the sauce for too long it can burn, so be careful!

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    3.

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    Meanwhile, use a vegetable peeler to slice both the cucumber and zucchini into long, thin strands.

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    They should resemble the shape of linguine pasta.

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    Put it into a bowl.

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    4.

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    Use the remaining sauce to dress the cucumber and zucchini.

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    Then plate the vegetable mixture, top with some tofu and sprinkle the remaining sesame seeds over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.