Thai Peanut Soba Noodles

Ingredients:

• 1 package extra firm tofu, pressed between two towels or stacks of paper towels and weighted to draw out moisture for 10 minutes
• 10 oz dried soba noodles
• 3 Tablespoons cornstarch
• 4 green onions, thinly sliced
• 1/4 c. chopped cilantro
• 2 carrots, cut into thin small matchstick-like strips
• 2-3 cups broccoli, chopped into small florets
• Oil, I used a Vegetable Oil
• Salt and Pepper
• At least 1/2 cup bottled peanut sauce (I used Brandless peanut sauce)

Directions:

1. Cube the tofu and coat with the cornstarch and a big pinch of salt in a small bowl.
2. Pan-fry the tofu in enough oil to cover the bottom of a large skillet over medium-high heat. Turn the tofu when one side is brown. Keep frying until all or most sides are browned. Set tofu aside.
3. In the same pan, add more oil if the pan is dry. Then add the vegetables and cook until softened and browned about 5-10 minutes. You may want to turn the heat up to high. Turn pan to low.
4. Meanwhile, cook your soba noodles. In a large part of salted boiling water add your soba. Cook for 5 minutes. Drain and rinse in cold water. Set aside.
5. Add tofu, vegetables, and soba to a bowl. Pour in the sauce and stir well. Put some in a bowl and top with the green onions and cilantro.