Sesame Noodle Salad with Tofu

Ingredients

• [[{{½}} medium English cucumber, halved lengthwise, then cut crosswise into ¹/₈-inch-thick slices]]
• [[{{1}} medium red bell pepper, cored, seeded, and cut into thin strips]]
• [[{{2 tablespoons}} freshly squeezed lemon juice (from about 1 medium lemon)]]
• [[{{2}} medium scallions, thinly sliced (white and light green parts only)]]
• [[{{2 tablespoons}} granulated sugar]]
• [[{{¼ cup}} soy sauce]]
• [[{{¼ teaspoon}} red chile flakes]]
• + 8 more ingredients
• • [[{{2}} medium garlic cloves, finely chopped]]
  • [[{{2 ½ teaspoons}} toasted sesame oil, plus more as needed]]
  • [[{{2 tablespoons}} finely chopped peeled fresh ginger]]
  • [[Freshly ground black pepper]]
  • [[Kosher salt]]
  • [[{{8 ounces}} extra-firm tofu, cut into ½-inch cubes]]
  • [[{{2 tablespoons}} vegetable oil]]
  • [[{{8 ounces}} dry soba or udon noodles]]

Bring a large pot of heavily salted water to a boil over high heat. Add the noodles, stir to combine, and cook according to the package directions. Drain, rinse under cold water until the noodles are cool, and drain again; set aside. Heat the oil in a medium frying pan over medium-high heat unt...

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