Asian-Inspired Rice Noodle Salad with Sesame Tofu

Press the 14 oz of tofu between paper towels with a heavy object on top for 15 minutes to remove excess moisture.

While tofu is pressing, prepare the marinade by whisking together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 minced garlic clove, and 1/2 tbsp grated ginger in a bowl.

Cut the pressed tofu into 1-inch cubes and place in a shallow dish. Pour the marinade over the tofu, gently toss to coat, and let marinate for at least 15 minutes.

In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water to create a slurry. Set aside.

Prepare the dressing by combining 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, juice from 1/2 lime, 1 minced garlic clove, and 1/2 tbsp grated ginger in a bowl. Whisk well and set aside.

Julienne 1 red bell pepper and 2 carrots into thin strips. Slice 1 cucumber into half-moons. Chop 4 green onions into 1-inch pieces.

Cook 8 oz of rice noodles according to package instructions until al dente (usually 3-4 minutes). Drain and rinse under cold water to stop the cooking process.

Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Remove tofu from marinade (reserve the marinade) and add to the skillet. Cook for 2-3 minutes per side until golden brown.

Pour the reserved marinade and cornstarch slurry into the skillet with the tofu. Cook for 1-2 minutes until the sauce thickens and coats the tofu. Remove from heat.

In a large bowl, combine the cooked rice noodles, bell pepper, carrots, cucumber, and half of the green onions.

Pour the prepared dressing over the noodle mixture and toss gently to combine.

Divide the noodle salad among four plates or bowls. Top each serving with the sesame tofu.

Garnish with remaining green onions, 2 tbsp sesame seeds, cilantro if using, and a squeeze of juice from the remaining 1/2 lime.