Soba Noodle Salad with Vegetables and Tofu

ingredients

Dressing:
1/2 cup low-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon sesame seeds, toasted
2 tablespoons orange juice
1 tablespoon bottled minced or minced peeled fresh ginger
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon bottled minced garlic
1 teaspoon chile paste with garlic
Salad:
4 cups hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti
3 cups very thinly sliced napa (Chinese) cabbage
2 cups fresh bean sprouts
or packaged coleslaw mix
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1 (12.3-ounce) package firm tofu, drained and cut into 1/2-inch cubes
can also add red bell pepper strips, scallions, snow peas, etc.

directions

1
To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
2
Marinate tofu cubes in dressing overnight.
3
To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

notes

Nutritional Information Calories:336 (19% from fat) Fat:7g (sat 1g,mono 1.8g,poly 3g) Protein:15.1g Carbohydrate:53.8g Fiber:2.8g Cholesterol:0.0mg Iron:6.6mg Sodium:850mg Calcium:169mg

Source: Lindsey