Dinner Tonight: Tofu Sesame Noodles

Tonight I tried another recipe from the June issue of Canadian Living. The final product was tangy and refreshing, and it was super easy to make.

All of the components of the dish are served cold, except for the tofu. The carrots, edamame, and spinach are blanched and then cooled under running water.

By tossing the pressed tofu cubes in a light coating of corn starch and frying on medium high heat until golden as the recipe instructs, you get the effect of agedashi tofu–my all-time favourite dish at any Japanese restaurant.

The sauce is quite possibly the secret weapon of this dish, though. 1/3 cup of tahini is used to make this uber-sesame sauce, which is sweetened by a little granulated sugar and balsamic vinegar.

Eat everything separate, dipping each bite in the sauce, or toss it all together (that’s what I did!).

Grab the mag and try it out for yourself!

Eat flexy, feel sexy!