Cold Sesame Cucumber Noodles

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cold sesame cucumber noodles recipe
Photo: Liz Andrew/Styling: Erin McDowell

Thanks to store-bought marinated baked tofu, these cold sesame cucumber noodles are hearty enough for lunch or dinner. (And did we mention the irresistibly tangy dressing?)


1 tablespoon sesame oil

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 tablespoons tahini

1 teaspoon sriracha (or more to taste)

1 tablespoon minced ginger

1 garlic clove, minced

3 cucumbers, cut into noodles with a spiralizer or Y-shaped peeler

8-ounce package marinated baked tofu—drained, dried and cut into bite-sized pieces

5 scallions, thinly sliced

¼ teaspoon sesame seeds, toasted


1. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, tahini, sriracha, ginger and garlic.

2. In a large bowl, toss together the cucumber noodles, tofu and dressing. Garnish with the scallions and sesame seeds.

Nutrition Facts
  • 189 calories

  • 12g fat

  • 14g carbs

  • 9g protein

  • 5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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