Tofu Stir-Fry with Soba Noodles

Ingredients

• 2 tbsp rice vinegar
• 1 tbsp miso paste
• 1 tbsp tahini paste
• 1 tbsp soy sauce
• 1 tbsp sriracha hot sauce
• 2 tsp honey
• 2 tsp sesame oil
• 2 cloves garlic, minced
• 2 tsp minced fresh gingerroot
• 3 tbsp canola oil
• 8 oz extra-firm tofu, drained well and cubed
• 1 cup small broccoli florets
• 1 carrot, thinly sliced
• 4 baby bok choy, quartered
• 8 oz soba noodles, cooked according to package directions
• 2 green onions, thinly sliced
• 1 Thai chili pepper, thinly sliced
• 2 tsp toasted sesame seeds

Directions

1. Whisk together vinegar, miso paste, tahini paste, soy sauce, 2 tbsp water, hot sauce, honey, sesame oil, garlic and ginger until smooth; set aside.
2. Heat oil in wok or large skillet set over high heat; cook tofu for 3 to 5 minutes or until tofu starts to brown. Transfer to plate. Add broccoli and sliced carrots; cook, stirring, for 2 to 5 minutes or starting to soften. Stir in bok choy; cook, stirring for 2 to 3 minutes or until veggies are tender-crisp. Return tofu to pan.
3. Pour in stir-fry sauce; bring to boil. Add soba noodles, tossing for 1 to 2 minutes or until noodles are well coated and veggies are tender. Divide between 2 plates. Garnish with green onions, chili pepper and sesame seeds.

Tip: Alternatively, serve tofu stir-fry over brown rice.