Zucchini Cucumber Salad with Ginger Sesame Tofu

Ingredients

• 1 Tablespoon Fresh Ginger, Minced
• 2 Tablespoons Ponzu Or Soy Sauce
• ⅛ cups Sesame Seeds For Sauce
• 16 ounces, weight Tofu, Drained And Cubed
• 1  Large Zucchini
• 1  Large English Cucumber
• ⅛ cups Sesame Seeds, Optional For Garnish

Preparation Instructions

1. Combine ginger, ponzu/soy sauce and sesame seeds in a small bowl. Alternately, you can use a pre-made Asian stir fry sauce like Trader Joe’s Soyaki sauce.

2. Heat a grill pan or large flat plan at medium-high heat. Add the cubes of tofu. Allow tofu to cook well on each side, turning once each side is a light brown color. This will take about 5-7 minutes. Add half of your ginger sesame sauce to the tofu and quickly toss then remove the pan from the heat. If you leave the tofu cooking in the sauce for too long it can burn, so be careful!

3. Meanwhile, use a vegetable peeler to slice both the cucumber and zucchini into long, thin strands. They should resemble the shape of linguine pasta. Put it into a bowl.

4. Use the remaining sauce to dress the cucumber and zucchini. Then plate the vegetable mixture, top with some tofu and sprinkle the remaining sesame seeds over the top.