Soba Noodle Salad with Vegetables and Tofu

Been making this one since it first appeared in the magazine, and it's always good and really refreshing on a hot summer night.  Use whatever Asian vegetables you have--I often throw in snow peas, or steamed broccoli, red bell pepper, cucumber.  Sometimes I used Wildwood baked and marinated tofu instead of the usual tofu as well, sometimes shrimp.  This is always good.

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nice and easy. the dressing is flavorful and strong enough to season both the boiled noodles and the tofu. rounded off with the vegetables for texture, this is a good recipe.

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my husband and I loved this salad - I didn't have time to press the extra-firm tofu I had, but I did marinate as another suggested. added green pepper and green onions because I had them on hand, and left out the bean sprouts because I didn't have them. will definitely make again!

I used a coleslaw mix and whole wheat soba noodles. Served with Seared Scallops with Citrus Ginger Sauce and Sesame-Ginger Glazed Asparagus. Excellent!

I would use less soy sauce, but otherwise it's tasty.