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When it's hot outside, the last thing I want to do is turn on the oven. The only cooking required for soba noodles with tofu and vegetables is to boil a pot of water.

The vegetables for this dish include thinly sliced napa cabbage, shredded carrot and bean sprouts.
A soy and sesame based dressing is whisked together to go over the noodles, vegetables and cubed tofu.

After the noodles, vegetables and tofu are thoroughly coated in the dressing, some chopped cilantro adds a finishing touch.

This dish is good warm, at room temperature or cold. I loved the combination of flavors, and especially appreciated the fact that it didn't heat up the kitchen.