Ingredients

8 ounces soba noodles
1 tablespoon grapeseed oil
1 package extra firm tofu, drained and cute into 1/2 inch cubes
1 red bell pepper cut into thin strips
1 1/2 pounds of broccoli, broken into florets
1 pound bok choy
4 garlic cloves, minced
1 teaspoon garlic chili sauce
3 tablespoons peanut butter
3 tablespoons rice vinegar
2 tablespoon low sodium soy sauce

Directions

I saw this recipe in Body and Soul and knew I wanted to try it, but I changed things around a bit. I used peanut butter instead of the original almond butter (just didn't have any in the house) and I chose not to fry the tofu – too much time and added fat.

1. Cook soba noodles in a large pot of salted water, for 10 minutes.
2. Heat oil in large skillet over medium high heat. Sauté veggies and garlic with lid on until veggies, stirring occasionally until they are crisp tender, about 8 to 10 minutes.
3. Meanwhile make sauce by whisking together peanut butter, vinegar soy sauce, and chili garlic sauce. If sauce seems too thick you can thin with water.
4. Add noodles, tofu and sauce to pan. Toss and cook until heated through.

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