For the tofu:

8 oz super-firm tofu, sliced into thick matchsticks (see pic)

3 tablespoons soy sauce or gluten-free tamari

2 teaspoons sesame oil

1 teaspoon liquid smoke

For the dressing:

1 clove garlic

1 teaspoon fresh ginger

3/4 cup fresh red grapefruit juice

2 tablespoons grapeseed oil

2 tablespoons Sriracha

2 teaspoons dijon mustard

2 teaspoons rice wine vinegar

1 teaspoon toasted sesame oil

1 teaspoon agave nectar

1/4 teaspoon salt

8 oz pad thai rice noodles

2 mini cucumbers, thinly sliced (about a cup)

1 red grapefruit, cut into segments then halved

Black sesame seeds

1/4 cup finely sliced fresh mint

(I used sliced fresnos for garnish but, eh, you don’t need em.)

First, boil water for the noodles. While water is boiling prepare the tofu, prep veggies, and make dressing.

Prepare the tofu:

Preheat a cast iron pan over medium-high heat.

Measure the tamari, sesame oil and liquid smoke out onto a dinner plate. Dredge the tofu pieces into the mixture and toss to coat.

Spray pan with a little canola oil. Cook tofu, flipping often, until lightly to medium browned, about 5 minutes. Remove from pan and set aside.

Prepare the noodles:

Once water has come to a boil, prepare rice noodles according to package directions, being careful not to overcook. Once noodles are tender, transfer to a colander and run under cold water to cool completely. Set aside.

Make the dressing:

Simply add all dressing ingredients to a blender and blend until very smooth. Keep chilled until ready to use.

Assemble the salad:

Toss together noodles, cucumbers, grapefruit segments and tofu. Coat with dressing, using your hands to mix (this way, you don’t break the tofu or smush the grapefruit). Garnish each individual serving with sesame seeds and mint. Serve cold!