Buckwheat Noodle Salad with Orange Peanut Dressing

Remove the corn kernels from the cob and put them into a large bowl. Cut the carrot into matchstick sized pieces and put them into the bowl. Trim the stems of the mushrooms and thinly slice them and add them to the bowl. Cut the baked tofu into matchstick sized pieces and add them to the bowl. Add the sliced peas, edamame and peanuts.

Remove the zest from the orange and slice it into very thin pieces and add to them to the vegetables.

Juice the orange and put the juice into another smaller bowl. Add the ginger, rice vinegar, mirin, soy sauce, agave, salt and chili powder to the juice. Whisk everything together. Add the sesame oil to the mixture one tablespoon at a time. Pour the dressing over the vegetables.

Cook the soba noodles according to the package instructions. When done, run the cooked noodles under cold water to chill them and drain well.

Put the noodles in a bowl and pour the dressing coated vegetables on top and toss. Sprinkle the cilantro leaves over the salad and serve.