Somen Salad with Togarashi Beancurd & Yuzu Dressing

Noodles:

• 2 bundles somen noodles (90 g. each)
• 2 teaspoons sesame oil

Optional Togarashi Beancurd:

• 4 teaspoons sesame oil
• 2 cups tofu thinly sliced (200 g
• 2 teaspoons shichimi togarashi
• 2 teaspoons rice vinegar
• ½ teaspoon salt

Vegetables:

• ½ cup carrot julienne cut or shredded
• ½ cup daikon radish julienne cut
• ¼ cup red radish thinly sliced, or watermelon radish
• 1 cucumber julienne cut, Persian
• ¼ cup red cabbage shredded
• 2 scallions white parts only, chopped

Somen Salad Dressing:

• 1 tablespoon yuzu juice or rice vinegar
• 1 tablespoon tamari or to taste
• 4 teaspoons mirin
• 2 teaspoons sugar or coconut sugar
• 2 tablespoons sesame oil

Optional Garnishes:

• ½ teaspoon sesame seeds toasted
• 1 teaspoon furikake
• 2 teaspoons shallot or French fried onions, fried
• 1 scallion thinly sliced