Soba Noodle Salad with Vegetables and Tofu


1/2 cup low-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon sesame seeds, toasted
2 tablespoons orange juice
1 tablespoon minced peeled fresh ginger
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon minced garlic
1 teaspoon chile paste
4 cups hot cooked soba

3 cups very thinly sliced napa (Chinese) cabbage
2 cups fresh bean sprouts
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1 (12.3-ounce) package firm tofu, drained, cubed

To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk. To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.