• 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!