Soba Noodle Salad with Vegetables and Tofu

(20) Course Main Dishes

Ingredients in this Recipe

1 (12.3 ounce) package firm tofu, drained and cut into 1 inch cubes
1 cup shredded carrot
1 tablespoon bottled minced or minced peeled fresh ginger
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1/2 cup chopped fresh cilantro
1/2 cup low sodium soy sauce
1/4 cup packed brown sugar
2 cups fresh bean sprouts
2 tablespoons orange juice
2 teaspoons dark sesame oil
3 cups very thinly sliced napa (Chinese) cabbage
4 cups hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti