Scallion Ginger Noodles

• For the sauce:
• 1 bunch scallions, sliced
• 1 tablespoon toasted sesame oil
• 2 tablespoons neutral-tasting oil (I used Camelina)
• 2 tablespoons ponzu sauce
• 4 tablespoons freshly grated ginger
• Juice of one lime
• 2 teaspoons rice vinegar
• 2 tablespoons cilantro, chopped
• 1 teaspoon cracked black pepper
• Salt to taste
• 1 tablespoon agave or honey
• For the noodles and toppings:
• 1 block extra-firm tofu
• 1 tablespoon Bragg's Liquid Aminos (or tamari)
• 1 tablespoon hoisin sauce
• one 12-ounce package of fresh yakisoba noodles
• 1 bell pepper, sliced
• 1 tablespoon black sesame seeds

1. Preheat oven to 375u0b0 F. Slice tofu into four slices, then rub the hoisin and Bragg's or tamari onto each piece. Place them on a parchment-lined sheet pan and bake for 30 minutes.
2. Prepare noodles according to the directions on the package. Drain, then set aside to cool.
3. Whisk all of your sauce ingredients together. Combine noodles and bell pepper in a bowl, then drizzle on sauce and toss. Sprinkle with sesame seeds and top with sliced tofu.

scallions, sesame oil, neutraltasting oil, ponzu sauce, freshly grated ginger, lime, rice vinegar, cilantro, cracked black pepper, salt, honey, noodles, braggs liquid, hoisin sauce, yakisoba noodles, bell pepper, black sesame seeds

Taken from food52.com/recipes/27862-scallion-ginger-noodles (may not work)