Asian-Inspired Rice Noodle Salad with Sesame Tofu (Leftover)

Bring a large pot of water to a boil. Cook 8 oz of rice noodles according to package directions, usually 3-4 minutes. Drain and rinse under cold water to stop cooking.

While the noodles cook, prepare the dressing by whisking together 2 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, juice from half a lime, 2 minced garlic cloves, and 1 tbsp grated fresh ginger in a small bowl.

Slice 14 oz of leftover cooked tofu into 1/2-inch cubes. If the tofu needs reheating, warm it in a skillet over medium heat for 2-3 minutes.

Thinly slice 1 red bell pepper and 1 cucumber. Julienne or grate 2 carrots. Chop 4 green onions and 1/4 cup cilantro.

In a large bowl, combine the cooled rice noodles with the prepared vegetables.

Add the tofu to the noodle mixture and pour the dressing over everything. Toss gently to combine and coat evenly.

Toast 2 tbsp sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.

Divide the salad among four serving bowls. Garnish each portion with toasted sesame seeds, 1/4 cup crushed peanuts, remaining cilantro, and a squeeze of lime juice from the remaining half lime.

For best results when serving as leftovers, store the dressing separately and toss just before eating to maintain the freshness and texture of the vegetables.