Naked Tofu With Cold Sesame Soba Noodles

• 8 ounces soba noodles
• 2 tablespoons sesame seeds
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice-wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon smooth peanut butter
• 1 teaspoon chili paste with garlic
• 1-pound package firm tofu, drained and cut into 1/2-inch dice
• 3 scallions, chopped

1. Cook noodles according to package directions until they are tender but firm.
2. Drain and rinse under cold water and refrigerate in a bowl of cold water until almost ready to serve.
3. Toast the sesame seeds in a toaster oven (watch carefully, because they burn quickly).
4. Combine the soy sauce, vinegar, sesame oil, brown sugar, peanut butter and chili paste.
5. To serve, drain the noodles well and combine with the tofu, most of the sesame seeds and most of the scallions, reserving a little for topping.
6. Stir in the sauce; spoon into serving bowl and garnish with remaining sesame seeds and scallions.

noodles, sesame seeds, soy sauce, ricewine vinegar, sesame oil, brown sugar, smooth peanut butter, chili paste with garlic, firm tofu, scallions

Taken from cooking.nytimes.com/recipes/8974 (may not work)