Ingredients

• 3 ounces soba noodles
• 4 ounces extra-firm tofu, drained, patted dry, and cut into small cubes
• Salt
• 1 stalk broccoli, cut into small florets, stems thinly sliced
• 2 ounces sugar snap peas
• 1 tablespoon reduced-fat smooth peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• Pinch of red pepper flakes, if desired
• 2 cloves garlic, minced

Instructions

1. Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking.
2. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Add the tofu and season with salt. Cook for 8 minutes, until golden, stirring occasionally. Transfer to a platter.
3. Coat the skillet again with cooking spray; place over medium-high heat. Add the broccoli, peas, and a splash of water. Cover and cook for 5 minutes, until the vegetables are crisp-tender.
4. Meanwhile, make the sauce. In a small bowl, whisk together the peanut butter and 2 tablespoons water. Whisk in the vinegar, soy sauce, and pepper flakes, if desired.
5. Add the reserved noodles, the tofu, garlic, and sauce to the vegetables. Cook for 2 minutes, tossing, until the noodles are warmed through. Serve.