Asian Noodle Salad

I adapted a recipe that I saw on PBS. Remember back when PBS was the only place to watch good cooking shows. Martin Yan, Julia Child, Jacques Pepin, the greats. I remember they all had their own public television cooking show. Nowadays, everyone and their bubbly stay at home mom has a cooking show.

The recipe originally called for soba noodles. Fresh out of those. So I just substituted some whole wheat spaghetti that i usually keep the cupboard stocked with. I may like it better since it has a better texture than soba, which i don't care for too much.

Ingredients

1/2 lb of noodles (Spaghetti, Angel Hair, Ramen, Soba, whatever)
Broccoli, cut into florets (Green beans would also be really good)
Firm tofu, cut into small cubes

2 1/2 Tbsp Soy sauce
Juice of 2 limes
1 Tbsp sugar
1/2 tsp Roasted Sesame Oil
2 cloves of garlic chopped
Sesame seeds

1. Drain tofu very well with paper towels. Cut into cubes and place into a bowl lined with paper towels. Set Aside.
2. Boil a quart of water, salt and add broccoli florets, cook until crispy tender. Remove with a strainer, leaving water in pot. Rinse broccoli in cold water and let drain.
3. Add noodles and cook according to directions.
4. Dressing- In a large mixing bowl, whisk together lime juice, soy sauce, sesame oil, and chopped garlic. Set aside.
5. Remove tofu cubes from paper towel and put into bowl. Spoon half of dressing over tofu. Set Aside.
6. When noodles are done, using pasta fork or strainer, remove noodles while still hot to dressing. The add the broccoli. Toss together until dressing is well distributed.
7. Add flavored tofu cubes on top of noodles and toss gingerly, taking care to not break up the tofu too much.
8. Cover bowl and put into fridge for an hour or so for flavors to meld.
9. Garnish with sesame seeds when ready to serve. mmmmm