Name: Sesame Noodles with Crispy Tofu
Yield: 2 servings
Ingredients: 2 medium Persian cucumbers, thinly sliced into rounds; Kosher salt; 1 ½" piece ginger, peeled, finely grated; 5 Tbsp. unseasoned rice vinegar, divided; 1 red chile, such as Holland or Fresno, thinly sliced, seeded if you’re spice-averse; ¼ cup low-sodium soy sauce; 3 Tbsp. honey; 1 12-oz. block firm tofu, drained, patted dry; ¼ cup neutral oil, such as grapeseed, canola, peanut, or vegetable; 4 oz. dried soba noodles; 2 Tbsp. tahini; 3 scallions, thinly sliced on a diagonal

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Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

The trick to this recipe is using the pan sauce as a base for the sesame noodles. The noodles will get silky and glazy and become a perfect complement to the crispy tofu and pickled cucumbers. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Recipe notes