Soba Noodle Salad with Veggies, Tofu, and Ginger-Miso dressing [Vegan]

Big news here at diced tomato! I'm moving back to nyc this fall. In the meantime, I'm frantically trying to use up the stockpile of food in my pantry. Somehow, this means making a lot of Asian-inspired food. Between the bulgogi and the peanut noodles we've gone a bit crazy here.

Today, I threw together this noodle salad. I kind of made up the dressing but it turned out pretty well. I even made some more to use for a stir fry I made later and to put on regular salads.

Ingredients

1/2 lb of dry soba

veggies

1 sweet red pepper, roughly chopped

2 small (persian) cucumbers sliced into rounds, skin on

1 avocado, in 1/2 inch cubes

10 basil leaves, chiffonaded

sesame seeds

tofu

1/2 block (7-8 oz), thinly sliced extra firm tofu

olive oil for the pan

dressing

2 tbsp soy sauce

2 tbsp soyaki (or more soy sauce)

1 tbsp (yellow, mild) miso

1 tbsp rice vinegar

1 tbsp mirin

1 tbsp fresh, grated ginger

2 tsp sesame oil

1 small shallot, thiny sliced

1/4 tsp crushed red pepper

1/8 tsp cayenne pepper (optional)

1. Prepare the soba noodles as per the package instructions. When done rinse in cold water.

2. Mix the dressing ingredients and combine well.

3. Cook the tofu. Place enough olive oil in a skillet just to coat the bottom and place over medium high heat. Toast the pieces of tofu in the skillet until they are golden brown on each side - about a few minutes on each side.

4. Just before the tofu is done, toss the noodles, pepper, cucumber, and dressing.

5. To serve, place a layer of noodles. Top with a few pieces of avocado, a few pieces of tofu, sprinkle with some basil and some sesame seeds. If desired, sprinkle a little more red pepper flake and cayenne pepper on top for an added kick.