Soba Noodle Salad With Vegetables And Tofu

• 1/2 cup soy sauce, sodium reduced
• 1/4 cup brown sugar, light
• 1 tablespoon sesame seeds toasted
• 2 tablespoons orange juice
• 1 tablespoon ginger minced, fresh
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil dark
• 1 teaspoon garlic minced
• 1 teaspoon thai chili paste with garlic
• 4 cups soba noodles hot cooked, or whole wheat spaghetti
• 3 cups napa (Chinese) cabbage very thinly sliced
• 2 cups mung bean sprouts fresh
• 1 cup carrots shredded
• 1/2 cup cilantro chopped fresh
• 12.3 ounces tofu firm, 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.
3. Drizzle with dressing, tossing well to coat.

soy sauce, brown sugar, sesame seeds toasted, orange juice, ginger, rice vinegar, sesame oil, garlic, thai chili paste with garlic, noodles, cabbage, carrots, cilantro, firm

Taken from recipeland.com/recipe/v/soba-noodle-salad-vegetables-to-49174 (may not work)