Cold Sesame Noodles with Tofu

 Its 95F and now we know its summer!  That didn't take long - but now to beat the heat.  Serve cool dishes that refresh, and don't skimp on the chili heat. 

Did you ever ask yourself why so many cultures in hot climates eat such spicy foods?  I'm sure there are many reasons, but a little flush from chilis goes a long way to cool you off in summer heat.
Noodle Sauce:
2 Tbsp soy sauce
2 Tbsp sesame oil
1 Tbsp seasoned rice vinegar
2 Tbsp sesame tahini - use almond or cashew butter
2 clove garlic, peeled
1/2-inch fresh ginger, peeled

Marinade for tofu:
1 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
1 Tbsp sesame oil
1 tsp honey
1 tsp Sriracha or other hot sauce

1 cucumber
1 Tbsp seasoned rice vinegar

1/2 - 3/4 brick firm tofu
8 oz noodles (I use spaghetti broken in half)
2 green onion, sliced
1 Tbsp toasted sesame seeds
Palmful cilantro, chopped

Wrap the tofu in a clean kitchen towel and place a cutting board on it.  weigh down with a can of food.  Whisk together the marinade ingredients in a shallow 5x7-inch dish.  Cut the tofu into match sticks and fold gently with the marinade.  Turn gently every so often.

Peel the cucumber and halve lengthwise.  Using a teaspoon, carefully seed the cucumber.  Cut each half into three portions and then each portions into match sticks.  Toss with the vinegar in a small bowl.  Toss every so often until ready to use.

Bring 2 quarts of water to a boil in a medium pot.  Salt the pot very well because the noodles will be rinsed to cool down.  This will make them very bland unless you salt the water well.  Add noodles to water, stir, and cook until just al dente. Drain.  fill pot with col water and tip in the noodles.  Swish them around to cool down.  Drain again.

Place ginger and garlic into a small food processor.  Pile to mince thoroughly.  Add the remainder of the sauce ingredients and pulse to blend well.  Toss noodles into drained cooking pot and add the sauce.  Gently toss together with tongs.  Plate the noodles evenly onto four plates.  Drain and scatter the cucumbers and tofu over the noodles.  Sprinkle with the green onions and sesame seeds.  Oh go ahead - sprinkle on a dash of red chili flakes too.

Serve with fresh lime and Sriracha or favorite hot sauce.

Serves four as a light lunch or dinner.

Cook's note: A nice way to present the noodles is to lay down a bed or green such as baby spinach on the plate first.  Then proceed with the plating instructions above.