1 pound gluten-free spaghetti Kosher salt 3 tablespoons Kikkoman® Sesame Oil, divided ½ cup creamy peanut butter ¼ cup Kikkoman® Gluten-Free Soy Sauce ⅓ cup warm water 2 tablespoons Kikkoman® Rice Vinegar 1 tablespoon honey 1 tablespoon chili garlic sauce ½ seedless cucumber, cut in half lengthwise and thinly sliced 1 cup extra firm tofu, cubed ½ cup fresh cilantro leaves, roughly chopped ¼ cup roasted peanuts, chopped
Cook spaghetti in salted water according to the package directions. Drain, rinse with cold water and toss with 1 ½ tablespoons sesame oil. Pour into large bowl.
Combine peanut butter, 1 ½ tablespoons sesame oil, soy sauce, water, rice vinegar, honey, and chili garlic sauce in food processor. Blend until smooth. Pour over spaghetti. Add cucumber, tofu, and half the cilantro. Gently toss. Transfer to serving platter. Sprinkle with remaining cilantro and peanuts.