Soba Noodle Stir-Fry

9.5-ounce package soba noodles 1/4 cup soy sauce 2 tablespoons sesame oil 1 tablespoon molasses 2 tablespoons mirin 1 tablespoon rice vinegar 1 teaspoon salt 1 tablespoon grated ginger 1 tablespoon minced garlic 1/2 teaspoon white pepper (optional) 1 teaspoon red chili flakes (optional) 2 tablespoons high-heat oil 10-ounce package firm tofu, cubed 2 10-ounce packages frozen stir-fry vegetable mix OR 4 cups fresh vegetables of choice (onions, bok choy, carrots, broccoli, peppers)

Boil 2 quarts water in large pot. Cook noodles about 4 minutes until al dente. Strain and set aside. Combine soy sauce, sesame oil, molasses, mirin, rice vinegar, salt, ginger, garlic and white pepper and red chili flakes if using. Heat wok on high heat, then add oil. Add tofu cubes and stir-fry until browned. Add vegetables and cover for 3 minutes. Add cooked noodles and sauce mixture to vegetables and tofu. Stir until coated evenly by sauce. Serve hot or cold. Recipe by Leika Suzumura, PCC Nutrition Educator