Ginger Soba Noodles

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.

• Ready In: 32 mins
• Serves: 4

Ingredients

• 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.