By the Associated Press

Makes 4 servings

• 12 ounces buckwheat soba noodles or whole-grain linguine


• 1 package (16-ounce) water-packed soft tofu


• 1/3 cup smooth peanut butter


• 2 tablespoons rice vinegar


• 2 tablespoons reduced-sodium soy sauce, divided


• 1/4 teaspoon chili garlic sauce or red pepper flakes


• 2 tablespoons plus 2 teaspoons dark or toasted sesame oil, divided


• 1 package (16-ounce) frozen vegetable and edamame stir-fry mix


• 1 tablespoon minced fresh ginger


• 1/2 cup thinly sliced scallions

1. Bring a large pot of water to a boil and cook the noodles according to package directions. Drain thoroughly, transfer to a large bowl and set aside.
2. Meanwhile, in a food processor, combine a third of the tofu, the peanut butter, vinegar, 1 tablespoon of the soy sauce and the chili garlic sauce or red pepper flakes. Blend until smooth. With the processor running, slowly add 2 tablespoons of the sesame oil. Set aside.
3. Cut the remaining tofu into 1-inch cubes.
4. In a large nonstick skillet over medium-high, heat the remaining 2 teaspoons of sesame oil. Add the cubed tofu and stir-fry until browned on all sides, about 6 minutes. Transfer to a bowl and toss with remaining 1 tablespoon of soy sauce. Set aside.
5. Return the skillet to medium-high heat, add the vegetables and ginger and stir-fry until the vegetables are hot and the ginger is fragrant, about 5 minutes.
6. Transfer the vegetables and reserved peanut sauce to the bowl with the reserved noodles. Toss to coat. Top with the reserved cubed tofu and scallions. Serve hot or at room temperature.