Japanese Chilled Tofu Noodle Salad

Instructions

1. Cook the soba noodles
   Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually 4-5 minutes. Drain immediately and rinse under cold running water to stop the cooking process and remove excess starch. Transfer to a bowl of ice water to chill completely.
2. Prepare the tofu
   Place the drained tofu cubes on paper towels to remove excess moisture. For extra flavor, you can marinate the tofu in 1 tablespoon of soy sauce for 10 minutes while preparing other ingredients.
3. Make the dressing
   In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, and grated ginger until well combined. Adjust seasonings to taste, adding more soy sauce for saltiness or honey for sweetness if desired.
4. Prepare the vegetables
   Blanch the bean sprouts in boiling water for 30 seconds, then immediately transfer to ice water. Drain well. Julienne the cucumber and carrot into thin matchsticks. Slice the green onions diagonally.
5. Assemble the salad
   Drain the chilled soba noodles thoroughly and place in a large mixing bowl. Add two-thirds of the dressing and toss to coat the noodles evenly. Divide the dressed noodles among four serving bowls.
6. Add toppings
   Arrange the tofu cubes, cucumber, carrot, and bean sprouts attractively on top of the noodles. Drizzle with the remaining dressing. Sprinkle with sliced green onions, toasted sesame seeds, and nori strips if using.