Name: Tahini Noodle Bowl
Yield: 4 servings
Ingredients: 1 cup (235 ml) tahini; ¼ cup (60 ml) soy sauce or tamari; ¼ cup (60 ml) balsamic vinegar; ¼ cup (60 ml) water; 2 tablespoons (30 ml) sesame oil, optional; 1 tablespoon (15 ml) molasses; 1 tablespoon (15 ml) sriracha; 1 tablespoon (8 g) garlic powder; 1 teaspoon Dijon mustard; 1 pound (454 g) spaghetti or any preferred pasta; 2 tablespoons (30 ml) mildflavored vegetable oil, optional; 1 block (10 to 12 ounces, or 280 to 340 g) extra- or super-firm tofu, drained and pressed, cut into tiny cubes; 1 cup (108 g) shredded carrots; 2 cups (270 g) chopped broccoli florets; 1 cup (134 g) green peas; 1 cup (170 g) shelled edamame; ½ cup cashews (raw or roasted); ½ teaspoon red chili flakes; Salt, to taste; Ground black pepper, to taste; 4 cups (120 g) arugula or spinach; 1 tablespoon (8 g) black or white sesame seeds