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Cold Sesame Cucumber Noodles
Cold Sesame Cucumber Noodles 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?)

RELATED: 15 Things You Didn’t Know You Could Make With A Spiralizer

Makes 4 to 6 servings
Start to Finish: 50 minutes

Ingredients

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

Directions

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.

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