Cool Asian Noodles with Tofu, Cashews and Sesame Vinaigrette

By Hklbrries

Ingredients

• 5 ounces spaghetti (about 1/3 of a box)
• 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 tbsp canola oil
• 1 tbsp fresh lime juice
• 2 tsp toasted sesame oil
• 1/2 tsp kosher salt

Preparation

Step 1

Cook spaghetti according to the package directions; drain and run under cold water to cool. Toss with carrot, cucumber, tofu, cashews, canola oil, lime juice, toasted sesame oil and kosher salt.

Divide the salad between 2 containers and refrigerate for up to 1 day in advance.