Soba Noodle Salad With Vegetables and Tofu
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:
- 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
- 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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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.