Soba Noodle, Tofu, and Vegetable Stir-Fry

• 8 ounces soba noodles (preferably 100 percent buckwheat)
• 2 tablespoons grapeseed oil
• 14 ounces (1 package) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
• Coarse salt
• 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
• 1 head (1 1/2 pounds) broccoli, broken into small florets
• 1 head (1 pound) bok choy, trimmed and thinly sliced crosswise
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons almond butter
• 2 tablespoons water
• 3 tablespoons rice vinegar (unseasoned)
• 2 tablespoons low-sodium tamari soy sauce

1. Bring a large pot of water to a boil.
2. Cook soba noodles until tender according to package instructions.
3. Drain, and rinse with cold water; drain again.
4. Heat 1 tablespoon oil in a large skillet over medium-high; add tofu and 1 teaspoon salt.
5. Cook, tossing occasionally, until golden, 12 to 15 minutes.
6. Transfer to a plate.
7. Heat remaining 1 tablespoon oil in same skillet over medium-high.
8. Add bell peppers, broccoli, bok choy, garlic, red pepper flakes, and 1 teaspoon salt.
9. Cover (pan will be very full), and cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
10. Meanwhile, make sauce: In a small bowl, whisk together almond butter and the water, then whisk in vinegar and soy sauce.
11. Add reserved noodles, tofu, and sauce to pan with vegetables.
12. Cook, tossing, until noodles are heated through, 2 to 3 minutes.
13. Serve immediately.
14. (Per Serving)
15. Calories: 511
16. Saturated Fat: 1.53g
17. Unsaturated Fat: 12.5g
18. Cholesterol: 0mg
19. Carbohydrates: 67g
20. Protein: 26.7g
21. Sodium: 670mg
22. Fiber: 7.6g

noodles, grapeseed oil, salt, red bell peppers, head, head, garlic, red pepper, almond butter, water, rice vinegar, soy sauce

Taken from www.epicurious.com/recipes/food/views/soba-noodle-tofu-and-vegetable-stir-fry-394181 (may not work)