A delightful and healthy soba noodle dish featuring tofu and fresh vegetables, perfect for a quick and satisfying meal.
In a small bowl, whisk together the soy sauce, brown sugar, sesame seeds, rice vinegar, and minced garlic to create the dressing.
For a smoother dressing, ensure the sugar is fully dissolved before using.
Cook the soba noodles according to the package instructions, then rinse them under cold water and drain well.
Rinsing the noodles under cold water helps remove excess starch and prevents sticking.
In a large bowl, combine the shredded napa cabbage, fresh bean sprouts, julienned carrot, fresh cilantro, and firm tofu.
Cut the tofu into small, bite-sized cubes for better texture and presentation.
Add the cooked soba noodles to the bowl with the vegetables and tofu.
Toss the noodles gently to avoid breaking them.
Drizzle the dressing over the salad and toss everything together until evenly coated.
Taste the salad and adjust the seasoning if needed before serving.
Serve the salad in individual bowls and garnish with additional sesame seeds if desired.
For an extra touch, add a wedge of lime on the side for squeezing over the salad.
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