Cold Soba Salad

I'm just going to say: this recipe qualifies as a blog win! Super easy, incredibly flavorful, and very healthy. Perfect summer recipe.

Ingredients:
-12 oz soba noodles
-1 ripe mango, cut into pieces
-1 red pepper, cut into pieces
-1 block of tofu, drained well and cut into pieces
~6 oz frozen edamame
Dressing
-3/4 C rice wine vinegar
-1/4 C brown sugar
-3/4 tsp salt
-3 large garlic cloves, minced (definitely use fresh garlic, not bottled for this)
-1 heaping T of diced jalepeños
-zest of one lime
-juice of one lime
-1 T sesame oil (I subbed EVOO)
Optional toppings
-fresh mint
-fresh basil
-peanuts

Steps:
1. Chop up your veggies. Thaw edamame by placing it in a bowl, covering with water, and microwaving for about 4 minutes. Drain edamame.

2. Cook soba al dente (probably about 6 minutes, but check package instructions). Once cooked, rinse very well in cold water.

3. While soba is cooking, begin making your dressing by heating the rice wine vinegar, salt, and sugar in a small saucepan until the salt and sugar dissolve. Once the salt and sugar have dissolved, remove the pan from heat, and stir in the garlic and jalepeños.
4. Let the sauce cool a bit, then add in lime zest, lime juice, and oil. Stir well.

5. Add mango, pepper, edamame, and tofu to your noodles. Pour on dressing and toss well.
6. Let sit in the refrigerator until completely cooled, serve with your garnishes of choice.