Bring 8 cups of water to a boil in a pot, and add noodles. Cook 6 to 8 minutes or as package instructions advise. Drain, cool, and place in a large salad bowl. Cut tofu into small cubes or triangles and place in bowl, along with carrot, red pepper, almonds, scallions and cilantro. Pour dressing over salad and toss gently but thoroughly. Serve immediately or cover and refrigerate up to 1 day.||Sesame Dressing: Whisk together all ingredients until smooth and blended.
Calories 443; Fat 20 g; Sat Fat 2.5 g; Mono Fat 9.1 g; Poly Fat 7.5 g ; Protein 15 g; Carb 51 g; Fiber 4 g; Cholesterol 0 mg; Sodium 493 mg; Calcium 78 mg; Potassium 439 mg; Vitamin E 4.3 mg*;