Soba Noodle Salad with Sesame Vinaigrette

This salad is a delicious chilled noodle salad that works well as a lunch, dinner, or in a smaller serving as a side dish! 
Entire recipe yields 3, 7 pt+ servings, or 20 pts+.

  • 1 package lite tofu (you can use regular tofu too, which will make it 9 pts+/serving)
  • 4 oz soba noodles (2 servings)
  • 1 chopped red bell pepper
  • 2 chopped scallions (~1/2 cup)
  • 1 seeded + chopped cucumber
  • 2 tablespoons rice vinegar
  • 2 tablespoons light soy sauce
  • 1 tsp ground ginger (or fresh)
  • 1 clove minced garlic (or 1 tsp powdered)
  • 1 tablespoon sesame oil
  1. Press tofu and then chop into small squares.
  2. Heat a pan up for the tofu and boil a pot of water for the noodles.
  3. Spray the pan with nonstick spray to brown the tofu cubes while the noodles boil, both for about 8-10 minutes.
  4. Rinse the noodles with cold water to chill, and set aside the tofu to cool off as well.
  5. Combine rice vinegar, soy sauce, ginger, and garlic, and then add in the oil and mix well until combined.
  6. Mix the noodles, veggies, and dressing, and then gently toss in the tofu.
  7. Keep cold until ready to serve/eat.
  8. Garnish with chopped scallion and/or sesame seeds if you're feeling fancy!