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.