Ginger-garlic Tofu & Broccoli with Buckwheat Soba

Bring a medium pot of water to a boil. Cook the 4 oz of 100% buckwheat soba noodles according to package instructions (usually 5-6 minutes). Drain and rinse thoroughly under cold water to prevent sticking. Set aside.

In a small bowl, whisk together 3 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp minced ginger, and 2 cloves of minced garlic to create the sauce.

Heat 1 tbsp avocado oil in a large wok or skillet over medium-high heat. Add the 14 oz of cubed tofu. Pan-fry for 5-7 minutes, turning occasionally, until lightly browned and crispy on most sides.

Add the 2 cups of broccoli florets and 1 sliced red bell pepper to the wok with the tofu. Stir-fry for 3-4 minutes until the vegetables are vibrant and tender-crisp. You can add a splash of water to help steam the broccoli if needed.

Pour the prepared sauce over the tofu and vegetables. Toss well to coat and cook for 1 minute until the sauce is fragrant and slightly thickened.

Remove from heat. Add the cooked soba noodles to the wok and gently toss until everything is combined and heated through.

Divide between two bowls. Garnish with 2 stalks of sliced scallions and 1 tsp of sesame seeds before serving.