Cool Asian Noodles with Tofu, Cashews, and Sesame Vinaigrette
From Real Simple magazine
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Cook 5 ounces spaghetti (about 1/3 of a box) according to the package directions; drain and run under cold water to cool. Toss with 1 shredded carrot, 1 Kirby cucumber (cut into 1/4-inch pieces), 4 ounces firm tofu (cut into cubes), 1/4 cup chopped roasted cashews, 1 tablespoon canola oil, 1 tablespoon fresh lime juice, 2 teaspoons toasted sesame oil, and 1/2 teaspoon kosher salt. Divide the salad between 2 containers and refrigerate for up to 1 day in advance.