There’s nothing quite like a refreshing noodle salad on a hot summer day. This Chilled Cucumber and Sesame Noodles with Tofu is the perfect combination of tangy and sweet, with a dressing that perfectly complements the chilled cucumber and soba noodles. The tofu adds a delicious protein-rich element, making it a perfect meal for lunch or dinner. Plus, it’s super easy to make so that you can enjoy a hassle-free meal any day of the week.
This recipe for chilled cucumber and sesame noodles with tofu is the perfect summer dish. The noodles are boiled until just tender, then cooled and dressed with a flavorful sesame dressing. The tofu and cucumber add protein and crunch, while the edamame and green onions provide a pop of color. This dish can be served as a main course or as a side dish. It’s sure to be a hit with vegans, vegetarians, and meat-eaters alike!
This dish can be served as is or alongside barbecued chicken or steak. To make ahead, simply prepare the dressing and store it in the fridge. The salad will keep well for up to 4 hours in the fridge. Stir well before serving.
So if you’re looking for a light but satisfying meal, give this Chilled Cucumber and Sesame Noodles with Tofu Recipe a try. You won’t be disappointed.
Cucumber and Sesame Noodles with Tofu
Try it with our SWEET AND SOUR BOK CHOY
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Chilled Cucumber and Sesame Noodles with Tofu
- Total Time: 20
- Yield: 4 1x
Ingredients
9 ounces (250 g) spaghetti or soba noodles
Sesame Dressing
5 teaspoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon tahini
2 teaspoons pure maple syrup
2 teaspoons sesame oil
1⁄4 cup cold water
1 pound (450 g) firm tofu, cut into sticks
1 large seedless cucumber, sliced into thin half-moons
1 cup frozen shelled edamame, thawed
2 green onions, thinly sliced, for garnish
Instructions
Boil spaghetti in a large pot of salted water until just tender, about 9 minutes or according to package directions. Drain and rinse with cold water until completely cool. This not only cools the noodles but also prevents them from sticking to each other.
Meanwhile, to make the Sesame Dressing, whisk the soy sauce, white wine vinegar, tahini, maple syrup, sesame oil and water in a large bowl. Add the tofu, cucumber, edamame and cooled spaghetti and toss gently but well.
Divide among 4 bowls. Garnish with green onions.
Notes
Make ahead: The dressing keeps well in the fridge for up to 4 days. The salad keeps well for up to 4 hours in the fridge. Stir well before serving.
Switch it up: Skip the tofu and serve this alongside barbecued chicken or steak.
- Cook Time: 20
Nutrition
- Serving Size: 1/4 recipe
- Calories: 494
- Sugar: 3
- Fat: 16
- Carbohydrates: 59
- Fiber: 5
- Protein: 30
*Permission to use
‘Excerpted from Uncomplicated: Taking the stress out of home cooking by Claire Tansey. Copyright © 2018 by Claire Tansey. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.’
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