1/4 cup reduced-sodium tamari
2 tbsp toasted sesame seeds
1 tbsp agave nectar
1 tbsp finely chopped garlic
2 tsp hot chile sesame oil
Salt to taste
1/2 pound dried pad thai-style rice noodles
1 cup thinly sliced green onions
2 small carrots, thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced
1 (6-ounce) package organic baked tofu, cut into 1-inch cubes
Cilantro sprigs & 1/2 Lime

In a large bowl, whisk together tamari, sesame seeds, agave nectar, garlic and oil to make a dressing; set aside.
Bring a large pot of salted water to a boil. Meanwhile, soak noodles in a large bowl of cold water until pliable, about 15 minutes; drain well. Add noodles to boiling water and cook, stirring occasionally, until just tender, about 6 minutes. Rinse thoroughly in cold water, drain and transfer to bowl with reserved dressing; toss well.

Add green onions, carrots, cucumbers, peppers and tofu and toss gently to combine. Transfer to bowls, top with cilantro, 1/2 of lime juice, and Gomasio (recipe on my blog) & serve. Yummy! One of my personal favorites. enjoy

(Serves 4 to 6)

Per serving (about 7oz/196g-wt.): 330 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 860mg sodium, 50g total carbohydrate (3g dietary fiber, 7g sugar), 13g protein

By: Yolanda Bertaud