Asian-Inspired Sesame Noodle Salad with Crispy Tofu

Press the 8 oz of tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1-inch cubes.

In a shallow bowl, toss tofu cubes with 2 tbsp cornstarch until evenly coated.

Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add the coated tofu and cook for 2-3 minutes on each side until golden and crispy. Remove and set aside on paper towels.

Meanwhile, bring a pot of water to boil and cook 4 oz rice noodles according to package directions (usually 3-4 minutes). Drain and rinse under cold water.

Make the dressing by whisking together 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp sriracha hot sauce, 2 minced garlic cloves, and 1 tbsp grated ginger.

Julienne 1 small cucumber and 1 medium carrot. Thinly slice 1/2 red bell pepper and 3 green onions.

In a large bowl, combine the cooled noodles, cucumber, carrot, bell pepper, and half the green onions.

Pour 3/4 of the dressing over the noodle mixture and toss well to combine.

Divide the noodle salad between two plates or bowls. Top with crispy tofu pieces.

Drizzle the remaining dressing over the tofu, then sprinkle with 1 tbsp sesame seeds, remaining green onions, and 1/4 cup chopped cilantro.