Warm Rice or Soba noodle Slaw with Tofu Croutons

Salad ingredients
Noodles, Organic Rice Noodles, King Soba, 100 gram(s)
Cabbage, fresh, 4 cup, shredded
Carrots, raw, 2 cup, grated
*Snow Peas, fresh, 1 cup
Cucumber (with peel), 1.5 cup slices

Dressing ingredients
Sesame Oil, 1 tbsp
*Kikkoman Lite Soy Sauce, 3 tbsp
*Nakano Seasoned Rice Vinegar, 3 tbsp
Garlic, 1 clove, grated
Ginger Root, 1 tsp, grated
*Fresh Squeezed Orange Juice, .5 cup (whole orange)
*Chinese Five-Spice Powder, .25 tsp

'Croutons'
Tofu, extra firm, 0.5 block
Almonds, .25 cup, sliced

Combine dressing ingredients and toss 1/4 of the mixture with the tofu (cubed). Bake these on a baking sheet (keep them apart so they get nice and toasted) at 350 for 10 minutes, flip and bake 10 minutes more.
Cook rice noodles (also very good with Soba) as directed on package. Drain and rinse.
Combine salad ingredients including drained noodles, pour over the dressing and toss.
Top with browned tofu cubes, a sprinkling of sliced almonds and some sliced green onions, if desired.

serve warm or cold. Great the next day.

Serving Size: makes about 10 cups; four 2-3 cup main salads or 8-10 sides

Number of Servings: 4

Recipe submitted by SparkPeople user GOEGIRL.