Soba Noodle Salad with Vegetables and Tofu

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 bottled minced or minced peeled fresh ginger
• 1 tablespoon rice vinegar
• 2 teaspoons dark sesame oil
• 1 teaspoon bottled minced garlic
• 1 teaspoon chile paste with garlic
• Salad:
• 4 cups hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti
• 3 cups very thinly sliced napa (Chinese) cabbage
• 2 cups fresh bean sprouts
• 1 cup shredded carrot
• 1/2 cup chopped fresh cilantro
• 1 (12.3-ounce) package firm tofu, drained and cut into 1-inch cubes

Preparation

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