Instructions: * Note 1: Buckwheat noodles, found in imported-food stores.

Slice the tofu and sprinkle the slices with a bit of soy sauce. Set aside.

Bring a large pot of water to a boil and add a generous amount of salt. Add the soba noodles, cook for a minute or two, and add the green beans. Cook for another few minutes or until the soba is cooked al dente (some buckwheat noodles are thinner than others and thus cook faster).

Drain the noodles and toss with the sesame oil in a bowl.

Add the remaining ingredients, toss, and serve; or serve at room temperature or chilled.

This recipe serves 6.

Comments: Buckwheat noodles have a seductive, fragrant, earthy flavor that is heightened here by the nutty, gingery dressing. The salad is good warm or cold.

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