Serves 4


  • 3 Tbsp. molasses
  • 1 Tbsp. plus 1 tsp. Dijon mustard
  • 2 1/2 Tbsp. apple cider vinegar
  • 2 1/2 Tbsp. soy sauce
  • 1 Tbsp. plus 1 tsp. toasted sesame oil
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. salt
  • 1 cup frozen edamame, shelled
  • 1/2 pound angel-hair pasta
  • 1 red bell pepper, cut into thin strips
  • 2⁄3 cup cucumber (4 ounces), peeled, seeded and cut into half-moons
  • 2⁄3 cup cubed firm tofu (4 ounces)
  • 4 scallions, sliced
  • 2 Tbsp. toasted sesame seeds


    Total time: 25 minutes

    In a small bowl, whisk the molasses, Dijon mustard, vinegar, soy sauce, sesame oil, crushed red pepper flakes and salt.

    In a large pot of salted water, boil the edamame until crisp-tender, about 4 minutes. With a slotted spoon, transfer edamame to a bowl; set aside. Add the pasta to boiling water and cook until al dente, about 2 minutes. Rinse with water until cool; drain. In a large bowl, toss noodles with sesame dressing.

    Add red bell pepper, cucumber, tofu, scallions and reserved edamame. Toss, divide among 4 plates, sprinkle with sesame seeds and serve.

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