Recipe Friday:Cold Sesame Soba Noodles

I LOVE this recipe!  It was really fast to make and it was just as good as leftovers as it was when I made it.  Great for lunches and as suggested by Catherine McCord (author of Weelicious the book, where I got this recipe!) a good idea for a potluck.

Cold Sesame Soba Noodles

one 9.5 oz pkg of 100% buckwheat soba noodles (in the asian section)
1 C shelled frozen edamame, defrosted
1 small red bell pepper, cut into julienne strips
1 C cubed tofu (It doesn't call to cook it, but I pressed and sauteed it.)
1/4 C almond or peanut butter
2 TBSP mayo or Vegenaise
2 TBSP Bragg Liquid Aminos or soy sauce
1 TBSP rice vinegar
2 tsp honey or agave nectar
1 small clove of garlic
1-inch piece of fresh ginger, peeled and chopped
1 TBSP toasted sesame oil
1/4 C vegetable oil
Minced scallions and/or sesame seeds, for garnish

1.  Bring a large pot of water to a boil and add the soba noodles.  Reduce the heat to simmer and cook for 3 minutes, just until tender.  Drain and run under cold water until the noodles are cool to the touch.
2.  Add the noodles to a large bowl along with the edamame, bell pepper and tofu.
3.  To make the sauce, place the remaining ingredients in a blender or food processor and puree.
4. Pour the sauce over the noodles and toss to combine.
5.  Serve with the scallions and/or sesame seeds, if desired.

Thanks Catherine for yet ANOTHER great recipe!  And thanks Nana for buying me the Weelicious book!