Tangy Peanut Soba Noodle Salad with Crispy Tofu

Directions

1. Bring a medium pot of water to a boil, then cook the soba noodles according to package directions until tender. Drain and rinse under cold water, then set aside.
2. Pat the tofu dry and cut it into 3/4-inch cubes. Heat a skillet over medium-high heat, swirl in toasted sesame oil, then fry the tofu until all sides are golden brown, about 5–6 minutes; transfer to a plate.
3. In a small bowl, juice a lime and whisk in peanut butter, soy sauce, honey, a splash of sesame oil, and a pinch of crushed red pepper to make the dressing.
4. Peel and grate the ginger and mince the garlic; add them to the lime bowl and stir to combine.
5. Trim and finely chop cilantro leaves, discarding the stems, and add most of the cilantro to the dressing mix (save a little for garnish).
6. Peel and coarsely grate the carrots; transfer to a large bowl. Halve the sugar snap peas and add them to the bowl.
7. Add the cooled noodles and the crispy tofu to the bowl with the carrots and peas. Pour the dressing over everything and toss to coat evenly.
8. Serve the salad in bowls and sprinkle with the remaining cilantro leaves for garnish.