Sesame Tofu Noodle Salad

Ingredients

For the salad

• • 1 (14-ounce) block extra-firm tofu, drained

  • 12 ounces linguini noodles

  • 2 medium carrots, peeled and sliced into thin, 2-inch sticks

  • 1 cup sugar snap peas, trimmed and strings removed

  • 3 scallions, chopped

  • 1/2 cup fresh cilantro, finely chopped

  • 3 tablespoons lite soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar

  • 1/4 cup sesame seeds

  • 1 tablespoon toasted sesame oil, 1 tablespoon canola oil

For the dressing

• • 1/4 cup lite soy sauce

  • 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil

  • 1 teaspoon honey, 2 teaspoons peeled and minced fresh ginger

  • 1 garlic clove, minced

  • 1/2 teaspoon red pepper flakes

Instructions

• 1. Slice the tofu widthwise into quarters. Slice each quarter into four rectangles, then slice each rectangle diagonally into two triangles. Line a rimmed baking sheet with a double layer of paper towels and arrange the tofu on top in a single layer. Cover the tofu with another double layer of paper towels and place a baking sheet on top faceup, along with a weight, such as a heavy pot. Let the tofu drain for at least 5 minutes.

  2. In a large bowl, combine all the ingredients for the dressing and set it aside. Bring a large pot of water to a boil, then cook the noodles according to the package directions. Rinse the noodles with cold water, drain them, and toss them with the dressing. Add the carrots, snap peas, scallions, and cilantro, and toss once more.

  3. In a small bowl, whisk together the soy sauce, honey, and rice vinegar and set the mixture aside. Place the sesame seeds on a small plate. Firmly press both sides of each tofu piece into the seeds. Heat the sesame and canola oil in a large skillet over medium heat. Add the tofu, frying each side until golden brown, about 5 minutes per side. Drizzle the soy mixture onto the tofu and continue cooking 1 minute more. To serve, fill each bowl with the noodle mixture, then top it with a few pieces of tofu.