Soba Stir-Fry With Zucchini

• 1 packet Extra-firm Tofu
• 1 packet Buckwheat Soba Noodles
• 3 pieces Zucchinis Julienned
• 4 pieces Bell Peppers (2 Red 2 Green)
• 10 pieces Baby Carrots Julienned
• 2 tablespoons Grapeseed oil
• 3 tablespoons Dark Mushroom Based Soy Sauce
• 1 teaspoon Sriracha
• 1 teaspoon Hoisin Sauce
• 4 pieces Garlic Cloves Crushed and Minced
• 1 tablespoon Water
• 1 tablespoon Lime Juice
• 4 tablespoons Cilantro Chopped
• 1 pinch Salt

1. Bring a pot of water to a boil then add the buckwheat noodles. Boil for 5-7 minutes, strain, then set aside.
2. In a wok or large saucepan, saute the garlic in grapeseed oil for 2-3 minutes.
3. Then add the soy sauce, hoisin sauce, sriracha sauce, zucchini, bell peppers, and carrots. Saute for about 5-7 minutes.
4. Add the noodles to the saucepan and mix well.
5. Toss in the tofu, folding them into the noodles so they don't break or fall apart.
6. Add the lime juice and water at this point.
7. Then add the salt, mix well, and garnish with cilantro. It's ready to serve!

packet, bell peppers, carrots, grapeseed oil, mushroom, sriracha, hoisin sauce, garlic, water, lime juice, cilantro, salt

Taken from food52.com/recipes/34047-soba-stir-fry-with-zucchini (may not work)