There is a Cold Sesame Chicken recipe from the New York Times that I have gone back to quite a few times. It is delicious, super simple, and perfect for make ahead meals. To adapt the recipe for a plant-forward crowd, I decided to swap in tofu for the main and serve it over brown rice noodles with crunchy marinated cucumbers, peanuts, and cilantro, resulting in a refreshing and easy summer meal.