Cold Soba Noodle Salad with Baked Tofu (Using Napa Cabbage, Cucumber and Mango)

Multi-step process but worth it! 

I do it throughout the day as I have time, set each "piece" aside in a container in the refrigerator and then assemble all when ready to eat.  This dish can be made ahead of time and then eaten the next day also.

1.  Tofu
Drain and Press Tofu
(I drain mine in Tofu Xpress but you can also press it between 2 heavy plates with something heavy on top for at least 30 min. to get out excess water)

Cut into 3 slabs and marinate in Trader Joe's Soyaki Sauce at least 30 min.

Bake at 350 on aluminum foil sprayed with cooking spray, checking every 10 min., turning over, and baking until tofu is browned and firm (about 25-35 min. total)

Cut cooled baked tofu into cubes and set aside

2.  Napa Cabbage - cut or shred, wash, and dry in salad spinner

3.  Edamame - I buy frozen, shelled edamame.  Microwave 1 c. about 3 min., set aside

4.  Cucumber and Mango - Dice and set aside

5.  Soba Noodles - Cook 2 bundles, rinse in cold water toss with dressing (recipe below), then set aside

 Dressing for Soba Noodles

1/2 cup rice vinegar (found in Asian markets)

4-5 TBSP sugar

tsp Salt

3 Garlic Cloves, chopped

Sriracha chili sauce, optional, to taste http://www.huyfong.com/no_frames/sriracha.htm

3 tablespoons fresh lime juice

1 TBSP Sesame Oil (found in Asian Markets) 

 

Whisk well and toss with cooked, drained soba noodles

When ready to assemble, do in this order:

Cabbage in bowl, top with all toppings listed above

Then top with slivered almonds and sesame seeds

Serve with dumplings or egg rolls