Soba Noodle Salad I

Description
See Ginger-sesame dressing

Ingredients

 * 8 oz. portion frozen soba noodles, thawed and softened in boiling water and rinse in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
 * 1/5 block (3 oz) firm tofu, cut to 1/2" cubes (we make more tofu)
 * 2 T. canola oil
 * 1 T. chopped cilantro
 * 1 scallion, green and white part, cleaned and thinly sliced
 * 1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons
 * Sprinkle sesame seeds + cilantro sprigs for garnish

Directions

 * Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated; add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy; beware of possible splattering; drain over paper towels; in a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber and 2-3 oz dressing, toss well; arrange salad in center of large plate and top with fried tofu. Garnish with sesame seeds and cilantro sprigs.