Fragrant Thai Cellophane Noodle Salad

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4 oz. cellophane noodles

1/4 lb. Chinese-style extra-firm tofu, cut into 1/4-inch wide matchsticks

4 scallions, trimmed and chopped

4 radishes, thinly sliced

1 medium cucumber, peeled and diced

2 oz. mung bean sprouts

2 tsp. minced gingerroot

1/4 cup low-sodium soy sauce

1 Tbs. peanut oil

2 tsp. dark brown sugar

1 tsp. toasted sesame oil

Juice of 1 lime

2 to 3 Tbs. chopped cilantro

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