In a large bowl, whisk together the ingredients for the dressing. Gently add the cooked and cooled soba noodles and toss well to coat with the dressing. Add in your snap peas and toss.
Mix in the arugula, toss well to coat. Plate up noodles into four even portions, top with savory tofu, mandarin orange segments and toasted sesame seeds.
Enjoy immediately, at room temp is delish and even a few days later, chilled—this salad holds fabulously well overnight in the fridge!
