Ingredients:
8 ounces soba noodles
Salt and pepper
1 cup ½-inch sliced bok choy (stalks and leaves)
3 medium carrots, halved, and shaved with a vegetable peeler
1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
3 tablespoons smooth peanut butter
2 tablespoons tamari or soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
Directions:
Cook soba noodles according to package directions. Reserve ½ cup of the cooking water. Add bok choy, carrots, and tofu to pot with soba noodles; stir in ingredients; then immediately drain soba noodle mixture, and set aside.
In soba noodle pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved soba noodle mixture; toss gently, adding reserved cooking water a little at a time to create a thin sauce that coats the noodles. Season as desired with salt and pepper. Serves 4