Ingredients

Scale

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

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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