SOBA NOODLE SALAD WITH VEGETABLES AND TOFU

Soba Noodle Salad With Vegetables and Tofu image

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.

Provided by dicentra

Categories Soy/Tofu

Time 15m

Yield 5 serving(s)

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 254.1, Fat 6, SaturatedFat 1.1, Sodium 940.3, Carbohydrate 41.2, Fiber 3, Sugar 15.3, Protein 14.1

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