Soba Noodle Salad with Vegetables and Tofu

Name: Soba Noodle Salad with Vegetables and Tofu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoon bottled minced garlic; 1 Tbsp bottled minced or minced peeled fresh ginger; 59 milliliters packed brown sugar; 237 milliliters shredded carrot; 1 teaspoon chile paste with garlic; 2 teaspoons dark sesame oil; 473 milliliters fresh bean sprouts; 118 milliliters chopped fresh cilantro; 118 milliliters low-sodium soy sauce; 710 milliliters very thinly sliced napa (Chinese) cabbage; 2 Tbsps orange juice; 1 Tbsp rice vinegar; 1 Tbsp sesame seeds, toasted; 946 milliliters hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti; 349 grams package firm tofu, drained and cut into 1-inch cubes

Need a vegan main course? Soba Noodle Salad with Vegetables and Tofu could be an amazing recipe to try. One portion of this dish contains roughly 37g of protein, 6g of fat, and a total of 828 calories. This recipe serves 5. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of chile paste, soy sauce, tofu, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.