Seared Tofu-And-Soba Noodle Salad

• 2 (12.3-ounce) packages reduced-fat firm tofu, drained
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 6 cups chopped romaine lettuce
• 4 cups cooked soba (about 8 ounces uncooked buckwheat noodles)
• 1/2 cup chopped green onions

1. Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
2. Combine vinegar and the next 6 ingredients (vinegar through black pepper) in a jar; cover tightly, and shake vigorously. Set aside.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add tofu slices; cook 5 minutes on each side or until lightly browned. Cut each tofu slice in half lengthwise. Arrange lettuce on a platter; top with noodles, tofu slices, and onions. Drizzle with dressing.

firm tofu, rice vinegar, soy sauce, sugar, sesame oil, fresh ginger, salt, black pepper, olive oil, romaine lettuce, buckwheat noodles, green onions

Taken from www.myrecipes.com/recipe/seared-tofu-and-soba-noodle-salad (may not work)