Ginger Soba Noodles

ATouchofZing's Note:

This is a delicious cold salad inspired by the sesame noodles served at my favorite deli. It can be served as a side dish or a healthy, vegan main course. The 4 servings listed are for small main course portions.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 4 ounces soba noodles
• 1/2 large carrot, grated
• 2 green onions, chopped
• 1/2 red bell pepper
• 7 ounces extra firm tofu, pressed

DRESSING

• 1 tablespoon sesame oil
• 3/4 inch piece ginger, grated
• 3 tablespoons rice wine vinegar
• 1 tablespoon canola oil
• 2 teaspoons soy sauce
• 1/2 teaspoon sugar

Directions:

1. Boil water and prepare soba noodles according to package directions. Drain and rinse them while they are still a bit firm or they will become mushy.
2. Meanwhile, heat a large non-stick pan over medium-high heat. Press excess liquid out of tofu, then cut into 1-inch squares. Spray pan with cooking spray and add tofu, arranging into one layer. Saute for about 6-8 minutes, turning often to brown all sides of the blocks.
3. Combine all dressing ingredients. Either whisk together or blend in a blender (I use a Magic Bullet).
4. In a large bowl, combine carrot, green onions, bell pepper, cooled tofu, and soba noodles. Pour dressing over and toss.
5. This can be eaten immediately, but I recommend refrigerating for one hour, then letting it come to room temperature.