Tofu and almonds provide protein to this pasta-like dish, while cilantro and a flavorful sesame dressing bring in exotic flavors. This recipe comes to us from our friends at the Almond Board of Californiain celebration of National Almond Day, Monday, February 16, 2015.
For the Noodles:
8 ounces buckwheat noodles
8 ounces Asian-inspired marinated tofu, such as sesame-ginger flavor
1/2 cup grated or thinly sliced carrot
1/2 cup diced red bell pepper
1/2 cup sliced or chopped almonds, roasted
1/3 cup diced scallions, cut on the bias or diagonal
1 tablespoon chopped cilantro
3/4 cup prepared Asian-inspired salad dressing, or 1 recipe homemade sesame dressing (recipe below)
For the Sesame Dressing:
1/4 cup blended sesame oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1/2 teaspoon grated ginger
1/4 teaspoon grated red pepper flakes
Bring 8 cups of water to a boil in a pot, and add noodles. Cook 6 to 8 minutes or as package instructions advise. Drain, cool, and place in a large salad bowl.
Cut tofu into small cubes or triangles and place in bowl, along with carrot, red pepper, almonds, scallions and cilantro.
Pour dressing over salad and toss gently but thoroughly. Serve immediately or cover and refrigerate up to 1 day.
Sesame Dressing: Whisk together all ingredients until smooth and blended.