Cool off with a bowl of curly cucumber “noodles,” coated in a tangy, savory tahini dressing. Use a spiralizer to make cukes into noodle shapes for a refreshing twist on sesame noodles. Pre-seasoned baked tofu adds a protein boost with minimal effort.
Ingredients
- 2 tablespoons soy sauce
- 1 teaspoon dark sesame oil
- 3 tablespoons rice vinegar
- 3 tablespoons tahini
- 1/4 teaspoon cayenne pepper
- 1 tablespoon ginger root, grated
- 1 clove garlic, grated
- 3 large seedless cucumbers, spiralized to make 6 cups
- 8 ounces baked tofu, cut into cubes
- 3 scallions, chopped
- 2 tablespoons sesame seeds
Preparation
- In a medium bowl, stir the soy sauce, sesame oil, rice vinegar, tahini, cayenne, ginger and garlic.
- Use a spiralizer or a julienne peeler to make "noodles" from the cucumbers. If the noodles are too long, cut into spaghetti-sized lengths.
- Drizzle with tahini dressing, add tofu, and toss to mix.
- Serve topped with scallions and sesame seeds.
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