July 25, 2020


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Quick Sesame Noodles with Sriracha Tofu, Cucumber & Radish


  1. 4 oz asparagus
  2. 1 cucumber
  3. 2 large radish
  4. 2 scallions
  5. small bunch fresh mint
  6. 8 oz baked sriracha Tofu (trader joe's is my favorite)
  7. 2 tbsp sesame oil
  8. 1 tsp white sesame seeds
  9. 3 tbsp tamari
  10. 2 tbsp rice vinegar
  11. 2 tbsp turbinado sugar
  12. 7 oz rice noodles
  13. 2 tbsp avocado oil
  14. Salt and pepper


Prepare the produce

Bring a large pot of salted water to boil. Trim asparagus to remove tough ends, and slice on the diagonal into 1 inch pieces. Thinly slice cucumber into half moons. Thinly slice radishes into half moons. Trim and thinly slice scallions, separating the green and white parts. Thiny slice the mint Dice tofu into ½ inch cubes.

make the sesame sauce

Add the sesame oil, white sesame seeds, tamari, rice vinegar, and turbinado sugar to a medium bowl. Whisk until combined.

Cook the noodles

Add the rice noodles to the boiling water, stir, and remove pot from heat. Cook, stirring occasionally, until noodles are tender, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.


Add the sliced asparagus, sliced scallion whites, diced tofu, sesame sauce, and cooked rice noodles to the large pot over medium-low heat. Toss until evenly coated and heated through, 2 to 3 minutes. Divide the quick sesame noodles with tofu between large bowls. Top with sliced cucumber, radish, mint and scallion greens. Enjoy!

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