(Makes six servings)
6 ounces spaghetti or angel hair soy pasta
6 ounces soft silken tofu
1/4 cup water
3 tablespoons tahini paste or smooth peanut butter
2 tablespoons light soy sauce
1 tablespoon plus 1 1/2 teaspoons toasted sesame oil
2 teaspoons seasoned rice vinegar
2 teaspoons honey
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/8 teaspoon salt
2 cups shredded cooked chicken
1/2 medium cucumber, peeled, seeded and cut into thin strips
4 green onions, sliced
6 large lettuce leaves
2 teaspoons toasted sesame seeds
Chopped cilantro, optional
Cook noodles according to the package directions until just tender. Drain, rinse with cold water; drain completely.
In blender or food processor, puree tofu, water, tahini paste, soy sauce, 1 tablespoon sesame oil, vinegar, honey, ginger, garlic, and salt until smooth. Set aside.
In large bowl, toss cooled pasta with remaining sesame oil. Add chicken, cucumber and green onions.
Drizzle with tofu mixture. Toss.
Serve on lettuce leaves. Sprinkle with sesame seeds and cilantro, if desired.