Ingredients

• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups trimmed and halved snow peas
• 1 cup Marinated Sautéed Tofu cubes
• 9.5 ounces buckwheat soba noodles
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon mirin
• 1/2 tablespoon agave nectar
• 1/2 tablespoon rice vinegar
• 1 clove garlic, crushed
• 2 teaspoons cornstarch mixed in 1 tablespoon cold water
• Dash sesame oil or chili oil (optional)
• Pinch crushed red pepper flakes (optional)

Instructions

1. Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
2. Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
3. For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
4. Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.