Soba Noodle, Tofu and Edamame Salad with Soy Ginger Sauce

I've been looking for ways to enjoy soba noodles and I was happy to find this healthful recipe, which I've adapted.
This is a light and delicious salad and keeps well in the fridge (just add spinach when plating).
Feel free to vary the amounts to your liking.
Serve chilled or at room temperature.

• 1 bundle soba noodles
  
• 3 TBSP Annie Chun’s Shiitake Soy Ginger Sauce or Trader Joe's Gyoza Dipping Sauce
  
• 1 cup prewashed spinach leaves
• 2/3 cup pan-fried or fried tofu cut into 1 inch cubes
• 1/2 cup shelled edamame beans, cooked (microwave frozen beans in small covered bowl with a little water added, for 2 minutes)
  
• 1/4 cup red onion, very thinly sliced
• 1/2 cup apple, thinly sliced and in bite size pieces
  
• 1/2 cup bean sprouts

1. Cook noodles as directed on package (4 minutes in boiling salted water); rinse with cold water and drain well.
2. Add sauce to keep noodles from sticking.
3. Then add remaining ingredients except spinach if saving the salad for later.
4. Toss until all ingredients are well mixed.

Serves 2 or 3 (you can increase the amount of delicious fried tofu to make it more substantial)

** To fry tofu:

Preheat skillet (preferably a sauce pan with high sides to help with splattering) on medium high.
Season tofu pieces with garlic powder on both sides.
Add oil to pan (canola is good, keep in mind your oil should have a high smoke point).
Cook without turning until first side is brown (about 5 min.) The pieces may stick at first; make sure you give them enough time to brown (they'll become easier to turn).
Tofu should have a crisp outer skin.
Once flipped and cooking for a bit (about 3 min.), sprinkle soy sauce over them.
Remove to paper towels to blot excess oil.