Soba Noodle Salad With Vegetables And Tofu

• 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 minced ginger
• 1 tablespoon rice vinegar
• 2 teaspoons dark sesame oil
• 1 teaspoon bottled minced garlic
• 1 teaspoon chili paste with garlic
• Salad
• 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

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.

dressing, soy sauce, brown sugar, sesame seeds, orange juice, ginger, rice vinegar, dark sesame oil, garlic, chili paste with garlic, salad, noodles, very, fresh bean sprouts, carrot, fresh cilantro, firm tofu

Taken from www.food.com/recipe/soba-noodle-salad-with-vegetables-and-tofu-331238 (may not work)