Asian Style Zucchini Noodle Salad with Baked Tofu

INGREDIENTS

1/3 cup

ponzu sauce

1 tbsp

sesame oil

1 tbsp

rice wine vinegar

2 tsp

honey

2 tbsp

minced ginger

1 tbsp

miso paste

1/2 tsp

olive oil

cooking spray

2 cups

cubed extra-firm tofu (drained)

2 tbsp

soy sauce

juice from 1 navel orange

2 1/12

zucchinis (spiralized or julienned, Blade C)

1/2

large red bell peppers (thinly sliced)

carrot (julienned)

1 cup

snow peas (cut into bite sized pieces)

1 tsp

white sesame seeds