Cold sesame noodles with tofu
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
These bowls of noodles, tofu, and sweet-savory sauce are ready in just 25 minutes. For speedier results, start with leftover cooked noodles. Toss in shredded carrots or chopped bell peppers for added texture and color. If tofu isn't your thing, this dish is also delicious with leftover cooked pork, beef or shrimp for an easy variation.
Ingredients
Uncooked whole wheat spaghetti
0.5 pound(s)
Plain baked tofu
8 oz
Uncooked scallion(s)
1.5 cup(s)
Low sodium soy sauce
3 Tbsp
Unseasoned rice vinegar
3 Tbsp
Hoisin sauce
2 Tbsp
Dark sesame oil
1 Tbsp
Chili garlic sauce
2 tsp
Honey
1.5 tsp
Cilantro
1 Tbsp
Sesame seeds
2 tsp
Instructions
1
Cook noodles according to package directions. Reserve ¼ cup pasta cooking water. Drain noodles and rinse.
2
In large bowl, combine noodles, tofu, and scallions and toss gently but well.
3
In cup, whisk reserved cooking water, soy sauce, vinegar, hoisin sauce, oil, garlic-chili sauce, and honey.
4
Pour sauce over noodles and toss gently but well to coat noodles. Store in refrigerator in 1 container or individual containers. Before serving, toss noodles and sprinkle with cilantro and sesame seeds.
5
Yields about 1 cup per serving.
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