Roasted Tofu & Peanut Noodle Salad -- jarred

I really like the other peanut noodle salad we make, but I wanted to try something different this week so I adapted this recipe into our mason jar salads. It is a good salad, I like the veggie mix better than the other asian noodle peanut salad I make, but even after extra salt, a big pinch of added sugar, and spicy sauce, I found the sauce somewhat bland. Maybe I could try adding some cilantro or mint in there next time.

Makes: 6 large mason jars or 4-cup ziploc round containers full of salad.

Ingredients

• 1/4 cup lime juice
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon canola oil
• 1 14- to 16-ounce package extra-firm water-packed tofu, cut into 1/2-inch cubes
• 7 1/2 ounces soba noodles
• 1/2 cup smooth natural peanut butter
• 3 tablespoons water
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger 
• 8 cups thinly sliced napa cabbage 
• 2 med or 1 large carrot, julienned small
• 1 medium red bell pepper, thinly sliced 
• 1 medium yellow bell pepper, thinly sliced
• 2 cups thinly sliced trimmed snow peas 

Preparation

1. Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray. Put a large pot of water on to boil for soba noodles.
2. Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.
3. Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes.
4. Meanwhile, cook soba noodles according to package directions. Drain.
5. Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. 
6. Layer the Jars in the following order:
1. Sauce on the bottom
2. soba noodles
3. tofu
4. carrots
5. red and yellow bell pepper
6. snow peas
7. cabbage to fill up the jar.
7. When the time comes to eat, mix up the salad and enjoy!