Cold Asian Noodle Salad with Fresh Vegetables, Organic Tofu, and a Citrus Vinaigrette

Looking for a healthy dinner, but something different and full of flavor? 

Cold Noodle Salad with Lacinato and Flowering Kale, Fresh Vegetables, Organic Tofu, and a Citrus Vinaigrette.

Serves 4

1/2 Pack Asian Noodles (Udon or Ramen) - Follow cooking instruction on package - Chill and set aside
 
1 Package Organic Tofu (Extra Firm)
1 Mandarin Orange (Juiced)
1/2 Lime (Juiced and Zested)
1/2 Lemon (Juiced and Zested)
3 Tablespoons Tamari / Soy Sauce
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Sesame Oil 
2 Teaspoons Maple Syrup
1 Tablespoon Fresh Garlic (Minced)
1 Teaspoon Fresh Ginger (Minced - Optional)

1 Cup Broccoli Florets

1 Cup Shredded Kale (Lacinato and Flowering)
1 Cup Baby Carrots (sliced thin on bias - angle cut)
1 Cup Sugar Snaps (sliced thin on bias - angle cut) 

Place Tofu, Mandarin Orange Juice, Lime Juice and Zest, Lemon Juice and Zest, Tamari, Rice Wine Vinegar, Maple Syrup, Garlic and Ginger in a small bowl. Toss all ingredients together, and place in oven with broiler on for 8-10 minutes, turning every 2 minutes. 

While your Tofu is cooking, place a small sauce pot filled halfway with water over high heat. Once water is boiling, add Broccoli, Carrots, and Sugar Snaps until cooked al dente. (slight crunch). Remove and chill under cold water. Set aside.

To Assemble: Once Tofu has browned in oven, place in a large mixing bowl, and add chilled noodles, kale, and vegetables. Toss all ingredients together, and serve.