8 ounces soba or udon noodles
4 small bok choys, rinsed
2 red bell peppers, thinly sliced
16 oz small diced extra firm tofu
1 T canola oil
1/2 cup peanut butter
2 T rice vinegar
1/3 cup tamari
1/3 cup warm water
2 tsp sesame oil
2 tsp honey
1/2 tsp red pepper flakes
1 knob ginger, grated (about 2 tablespoons)
minced fresh cilantro
Cook the noodles in boiling salted water then drain and rinse with cold water. Set aside.
Make the dressing by combining all ingredients in a blender or food processor and blending until smooth, adding more warm water for a thinner sauce if desired.
Heat up a large skillet over medium high heat and heat up canola oil. Once the skillet is very hot, add the tofu pieces and sear on both sides for about four minutes, or until a nice golden crust has formed. Be careful not to stir the tofu around while cooking, just flip once and then remove from heat.
Add the tofu to the noodles along with the bell pepper slices. Bring another pot of water to a boil and quickly blanch the bok choy for about thirty seconds. Remove, squeeze away extra water and then roughly chop and add to the noodle mixture as well.
Divide noodles amongst four bowls and add about a tablespoon of dressing to each bowl. Top each bowl with fresh minced cilantro and serve.