Sesame Ginger Soba Noodle Salad with Edamame

Bring a large pot of water to a boil. Cook 12 oz of soba noodles according to package directions, usually 4-5 minutes. During the last 2 minutes of cooking, add 2 cups of frozen edamame to the pot.

Drain the noodles and edamame in a colander and rinse under cold water to stop the cooking process and prevent sticking. Transfer to a large bowl.

Press the 14 oz of tofu between paper towels to remove excess moisture. Cut into 1/2-inch cubes.

Heat 1 tbsp of sesame oil in a non-stick pan over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on multiple sides. Set aside.

Thinly slice 1 large red bell pepper and 1 medium cucumber. Julienne or grate 2 medium carrots. Chop 4 stalks of green onions and 1/2 cup of fresh cilantro.

In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, 3 tbsp of rice vinegar, 1 tbsp of remaining sesame oil, 1 tbsp of honey, 1 tbsp of grated ginger, 2 minced garlic cloves, and 1/2 tsp of red pepper flakes.

Add the prepared vegetables, tofu, and dressing to the noodles and edamame. Toss gently to combine and coat everything with the dressing.

Sprinkle 2 tbsp of sesame seeds over the salad and toss once more.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. The salad can be served cold or at room temperature.