Name: Soba Noodle Salad With Vegetables and Tofu
Prep time: 15 min
Total time: 15 min
Yield: 5 serving(s)
Ingredients: 1/2 cup low sodium soy sauce; 1/4 cup packed brown sugar; 1 tablespoon sesame seeds, toasted; 2 tablespoons orange juice; 1 tablespoon minced ginger; 1 tablespoon rice vinegar; 2 teaspoons dark sesame oil; 1 teaspoon bottled minced garlic; 1 teaspoon chili paste with garlic; 4 cups hot cooked soba noodles (about 8 ounces uncooked buckwheat noodles) or 4 cups whole wheat spaghetti; 3 cups very thinly sliced napa cabbage (Chinese); 2 cups fresh bean sprouts; 1 cup shredded carrot; 1/2 cup chopped fresh cilantro; 1 (12 1/3 ounce) package firm tofu, drained and cut into 1-inch cubes

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Recipe by dicentra

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Soba Noodle Salad With Vegetables and Tofu created by zaar junkie

Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon.

Ready In:: 15mins
Serves:
Units:

Nutrition Information

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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 minced ginger
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon bottled minced garlic
1 teaspoon chili paste with garlic
Salad
4 cups hot cooked soba noodles (about 8 ounces uncooked buckwheat noodles) or 4 cups whole wheat spaghetti
3 cups very thinly sliced napa cabbage (Chinese)
2 cups fresh bean sprouts
1 cup shredded carrot
¹⁄₂ cup chopped fresh cilantro
1 (12 1/3 ounce) package firm tofu, drained and cut into 1-inch cubes

directions

To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

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RECIPE MADE WITH LOVE BY

@dicentra

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@dicentra

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"Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon."

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review by Jmommy209

6/6/2010

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.
review by susanratz

6/24/2009

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)
review by Jaudon

2/7/2009

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!
photo by zaar junkie

12/7/2008
review by zaar junkie

12/6/2008

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.