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In a non-stick skillet, heat 1 tbsp (15 mL) sesame oil and brown tofu cubes on all sides. Set aside.
Cook noodles according to package directions. Drain and return hot noodles to pot. Add salad mix, sesame oil, soy sauce, Sriracha and garlic, then mix.
Divide noodle mixture among 4 bowls. Top with tofu. Sprinkle with sesame seeds before serving.
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