Sesame Ginger Soba Noodles


•	1 jar Marzetti Simply Dressed Sesame Ginger
•	1 package extra firm tofu
•	1 zucchini, cut into small discs
•	1 yellow squash, cut into small discs
•	1 package soba noodles
•	1 bunch of scallions, greens diced up thin, white part cut into chunks
•	1 cup reduced sodium soy sauce
•	1/4 cup rice wine vinegar
•	1/4 cup light brown sugar
•	1 cup vegetable oil
•	pinch cayenne pepper
•	pinch red pepper flakes
•	Sesame seeds, toasted
•	Optional Garnish – carrot, red pepper, pea pods cut into thin julienne

1.	First, cube up the tofu carefully to not tear and marinate in 1/2 of the jar of Sesame Ginger Dressing for at least 3 hours (the longer the better).  
2.	Soak a few wooden skewers and cut in half for smaller skewers.  To assemble skewers, string on a cube of tofu, red pepper, scallion (white portion), tofu, yellow squash.  Set aside.
3.	Prepare soba noodles according to directions on package.  Rinse to cool and set aside.
4.	To make sauce – Heat up 1 cup of vegetable oil until hot but not bubbling.  Add cayenne and red pepper flakes to sort of ”deep fry” seasonings to bring out an intense flavor.  Add brown sugar and mix well to melt.  Remove from heat.  In a mixing bowl add remaining half of Sesame Ginger Dressing, soy sauce, green parts of scallions, rice wine vinegar, and toasted sesame seeds.  Once oil mixture cools a bit, whisk into soy sauce mixture.
5.	On a grill or griddle sear off tofu skewers.  Make sure to grease up your grill beforehand so tofu doesn’t stick.  I used non-stick spray.  Cook until vegetables have a nice char.  
6.	Be sure to keep brushing the Sesame Ginger Dressing on each turn of the skewer.
7.	Toss soba noodles in prepared dressing mixture.  Coat noodles well.  
8.	With a fork spin the noodles to form a ‘nest’.  Place in the middle of a plate.  
9.	Top the noodles with the optional garnish (also tossed in dressing mixture) and top the garnish with a skewer or two.  Feel free to drizzle the irresistible dressing on top!



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