8 Reviews

This was really good. I made a few substitutions and didn't use the noodles at all because we just weren't in the mood for pasta. Even without the pasta, this was a delicious, light, easy to prepare hot weather dish. We will be having this again for sure. Thank you so much.

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Jmommy209 June 06, 2010

This is a really yummy dish. It is definitely better the first day~~second day the noodles (I used soba) were a bit soggy. But the flavor was very good. Thanks for sharing! :O)

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SPrins June 24, 2009

This is great and SO healthy! I marinated the tofu in the sauce for about 45 minutes first, to help it soak up the flavor of the sauce. Otherwise, I made it as instructed. We both loved it! Next time I might add some chopped peanuts. Thanks for the great recipe!

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Jaudon February 07, 2009

This recipe is great and will be made again. I made this for dinner and was in the mood for something hot, so I cooked the tofu until brown, then added the cabbage for a couple minutes while my soba noodles finished cooking. I immediately tossed everything together for a nice, warm meal. For the dressing, I had to make a couple substitutions. I did not have orange juice, so I used 1 tbsp water and 1 tbsp lime juice. I also minced 1 garlic clove in place of the bottled minced. I am normally not a fan of bean sprouts, but it worked really well in this dish, as well as the cilantro. I had the leftovers the next day, cold, and they were more salad-like, very good as well. Thank you for posting.

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zaar junkie December 06, 2008

This is awesome!!! We loved it! We fried the tofu-for cruch and warmth and used snap peas instead of carrots (just a preference). It turned out great! Next time I will add more spice just because I like things really spicy but otherwise this is just about a perfect recipe!!! Thanks dicent!!!!!!!

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jennyblender November 30, 2008

I have not made this recipe yet, but it looks good. However, my suggestion would be to dilute the soy sauce because I don't know if a low sodium variety of soy sauce is possible to find. I use one part soy sauce (China Lily brand in Canada has the lowest sodium content) to two parts white wine vinegar. Less salty after taste, but soy flavour remains.

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1028343 November 15, 2008

This was really good and so easy to make as well. I used whole wheat spaghetti and did fry my tofu before adding it to the mix. Otherwise I made as stated. I was happily surprised to find out my husband loved it! He is excited to take leftovers tomorrow for work. Thanks for a great recipe!

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Mika G. November 02, 2008

I loved this salad. I made the dressing as written except I did not add the sesame seeds. I used spinach not cabbage and was out of bean sprouts and tofu. I also had made Edamame (Soy Beans) and Onions that I put on top of this salad. This was so flavourful and easy to make. The aroma of the dressing was wonderful. I did heat my noodles before adding. Thanks for a great recipe.

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Cilantro in Canada October 24, 2008
Soba Noodle Salad With Vegetables and Tofu