Exquisite Soba Noodle Salad With Vegetables and Tofu

Delight in this delightful Soba Noodle Salad, a dish that harmoniously blends wholesome ingredients and tantalizing flavors. Featuring a vibrant mix of fresh vegetables, protein-rich tofu, and nutty buckwheat noodles, this salad is elevated with a zesty and aromatic dressing, creating a symphony of tastes and textures.

Ingredients

½	cup low sodium soy sauce
¼	cup packed brown sugar
1	tablespoon toasted sesame seeds
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 or whole wheat spaghetti
3	cups very thinly sliced napa cabbage (Chinese)
2	cups fresh bean sprouts
1	cup shredded carrot
½	cup chopped fresh cilantro
1	(12 ⅓ ounce) package firm tofu, drained and cut into 1-inch cubes

Instructions

• Preparation of Dressing

  1. Combine the low sodium soy sauce, packed brown sugar, toasted sesame seeds, orange juice, minced ginger, rice vinegar, dark sesame oil, bottled minced garlic, and chili paste with garlic in a small bowl. Stir the ingredients together with a whisk until well combined.

• Salad Preparation

  1. In a large bowl, combine the hot cooked soba noodles or whole wheat spaghetti with the very thinly sliced napa cabbage, fresh bean sprouts, shredded carrot, chopped fresh cilantro, and cubes of firm tofu. Drizzle the dressing over the salad ingredients and toss well to ensure everything is evenly coated.

Aug 15, 2024