Soba Salad with Asian Vegetables and Golden Tofu

Dressing:

• 1/2 cup soy sauce
• 2 Tbsp. brown sugar, packed
• 2 Tbsp. water
• 2 Tbsp. orange juice
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. minced fresh ginger root, peeled
• 2 cloves garlic, minced
• 2 Tbsp. toasted sesame oil

Salad:

• 4 ozs. soba or whole wheat spaghetti, uncooked
• 4 cups broccoli florets
• 1 10-oz. package frozen baby peas
• 2 tsps. toasted sesame oil
• 1 lb. firm tofu, cut into bite-size cubes
• 2 cups diced fresh cucumber (with peel)
• 1 15-oz. can baby corn, drained
• 1 8-oz. can sliced water chestnuts, drained
• 4 cups shredded purple cabbage

Bring a large pot of water to a boil, then add noodles and cook 4 minutes. Add broccoli and cook 4 more minutes. Add peas, stir, take pan off heat, and drain immediately. Spread noodle mixture in a large flat serving dish or roasting pan (to help speed cooling process) and place in refrigerator to cool. While it's cooling, whisk together all dressing ingredients in a small bowl; cover and refrigerate.

Heat 2 teaspoons sesame oil in a medium nonstick skillet over medium heat. Add tofu and sauté 3 to 5 minutes per side or until golden, using chopsticks or tongs to turn tofu.

When noodle mixture has cooled, place in a large bowl, then add cucumber, corn, and water chestnuts. Add 2/3 of dressing and toss gently to mix.

Place 1/4 of cabbage on each of 4 large plates to form a bed. Top each with 1/4 of soba salad and 1/4 of tofu. Drizzle each salad with remaining dressing. Makes 4 servings.

Preparation Time: 1 hour

Nutritional Information (per serving):

Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
480	24 g	11 g	73 g	15 g	2 g