Asian-Inspired Sesame Ginger Noodle Salad with Tofu

Press the tofu: Wrap the block of tofu in paper towels and place a heavy object on top. Let sit for 15 minutes to remove excess moisture.

Meanwhile, prepare the dressing: In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp grated ginger, and 2 minced garlic cloves. Set aside.

Cook 8 oz rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Cut the pressed tofu into 1-inch cubes. In a small bowl, mix 1 tbsp cornstarch with 1 tbsp soy sauce. Toss the tofu in this mixture until evenly coated.

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

In a large bowl, combine the cooled noodles, julienned red bell pepper, julienned carrots, julienned cucumber, sliced green onions, and 1 cup edamame.

Add the crispy tofu to the noodle mixture.

Pour the dressing over the salad and toss gently to combine. If desired, add 1/2 tsp red pepper flakes for heat.

Let the salad sit for 10 minutes to allow the flavors to meld.

Before serving, fold in 1/2 cup chopped cilantro and sprinkle with 2 tbsp toasted sesame seeds.

Serve chilled or at room temperature with lime wedges on the side for squeezing over individual portions.