Cold Shredded Tofu Noodles with Sesame Sauce and Cucumbers
2 min readThis creamy and refreshing salad is a lunch favorite of mine. Asian sesame paste is made purely from roasted sesame seeds—if necessary, equal parts sesame tahini, made from unroasted sesame seeds, and natural peanut butter creates a very close approximation. For a gluten-free dish, use wheat-free tamari sauce in lieu of the soy sauce, which contains wheat. Shredded tofu, or bean curd strands, can be found in the refrigerated section of most Asian markets, next to the regular tofu.
MAKES 3 MAIN DISH OR 4 TO 6 SIDE DISH SERVINGS
8 ounces shredded tofu
3 tablespoons Asian sesame paste
2 tablespoons reduced-sodium soy sauce
1 1⁄2 tablespoons toasted (dark) sesame oil
1 tablespoon sugar
2 teaspoons plain rice vinegar
1 teaspoon finely chopped fresh ginger
1 large clove garlic, finely chopped
1⁄4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
2 tablespoons hot water, or more, as needed
1 large cucumber (about 12 ounces), seeded, cut into thin 2-inch lengths
4 scallions, green parts only, halved lengthwise, cut crosswise into 2-inch lengths
In a medium stockpot, cook the shredded tofu in boiling salted water until separated and al dente, 5 to 9 minutes, depending on freshness, stirring occasionally. Drain and rinse under cold running water until cool. Drain well and set aside.
Meanwhile, in a large bowl, whisk together the sesame paste, soy sauce, sesame oil, sugar, rice vinegar, ginger, garlic, salt, and pepper. Thin with hot water, whisking until the consistency of heavy cream. Add the shredded tofu, cucumber, and scallions, tossing well to thoroughly combine. Let stand 15 minutes at room temperature to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled or return to room temperature.
{PER SERVING} Calories 255 • Protein 11g • Total Fat 18g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 3g • Sodium 769mg
