Cold Sesame Noodles with Tofu

1/2 lb spaghetti or lo-mien noodles
1 cucumber, peeled, cut into matchsticks, seeds excluded
1 red pepper, cut into thin matchsticks
1/4 cup shredded carrot
8 oz firm Asian-flavored tofu

Sauce:
1/4 cup tahini paste or peanut putter
2 Tbsp sesame oil
1 Tbsp soy sauce
2 Tbsp seasoned rice vinegar
Juice of 1/2 lime, about 1 Tbsp
1/4 tsp Chinese chili paste with garlic
Toasted sesame seeds

Cook pasta in salted water until just past al dente. Rinse in cold water to cool completely and drain well. Place all sauce ingredients in a food processor and blend until smooth. Add water as necessary to get a sauce that is just pourable.

Toss noodles with a bit of canola oil in a large bowl. Toss well with the dressing and gently fold in the veggies and tofu. Garnish with toasted sesame seeds.