By: Co+op

Recipe Information

Total Time: 10 minutes

Servings: 3-4

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

1. In a medium bowl, stir the soy sauce, sesame oil, rice vinegar, tahini, cayenne, ginger and garlic.
2. Use a spiralizer or a julienne peeler to make “noodles” from the cucumbers. If the noodles are too long, cut into spaghetti-sized lengths.
3. Drizzle with tahini dressing, add tofu, and toss to mix.
4. Serve topped with scallions and sesame seeds.

Serving Suggestion

Serve these “noodles” in bowl-shaped leaves of butter lettuce for a lovely presentation.

Nutritional Information

300 calories, 18 g. fat, 0 mg. cholesterol, 660 mg. sodium, 24 g. carbohydrate, 6 g. fiber, 16 g. protein

Source: https://www.grocery.coop/recipes/cold-sesame-cucumber-noodles