Soba Noodle Salad with Sesame-Crusted Tofu

Whisk all the ingredients in a bowl. Set aside.

Heat a pot of water to a boil.

While the water is boiling, assemble the sesame-crusted tofu. Place the flour on the first plate. On the second plate, beat the eggs and on the third plate, combine the bonito flakes and the black sesame seeds.

Dredge the tofu in flour, then into the beaten eggs and then coat with bonito flakes and sesame seeds mixture. Set aside.

When the water is already boiling, add soba and cook for 5-6 minutes or until al dente.

When the soba is ready, drain through a colander and rinse with cold water. Drain excess water from the colander.

Heat 1/2 T of oil in a pan over medium heat. Saute the asparagus until crisp-tender. Transfer to a plate.

Add and heat the rest of the oil. Add the tofu, lower the heat slightly and cook until lightly browned on all sides

While the tofu is cooking, combine the greens, cilantro leaves bean sprouts, sugar snap peas cooked asparagus, soba noodles and about 1/2 of the vinaigrette. Divide into four plates and top with the tofu. Serve tofu hot with the rest of the vinaigrette as dipping sauce.