Step 1

Drain the tofu and lay it on its side for a few minutes to let the water drain (above left).

Step 2

In a medium size shallow dish, whisk together the tamari, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, red pepper flakes.

Step 3

Cut the tofu into 1/2 inch cubes (it doesn’t have to be perfect!). Add the tofu to the marinade and let set for 20 minutes, turning at least once halfway through. The tofu is meant to be served at room temp straight from the marinade. Feel free to warm it up by adding it to the pan while stir frying the veggies.

Step 4

While tofu is marinating, make the soba noodles according to package directions. Rinse well under cool running water to cool the noodles and stop them continuing to cook.

Step 5

Heat sesame oil over medium heat, add the broccoli and carrots, stir fry for 3 minutes. Add a large spoon of marinade, basil and mint, cook another 1 – 2 minutes. I prefer my vegetables to be al dente and will remove from heat as soon as they brighten in color (feel free to cook a little longer if you wish). Also, you can add the tofu, marinade and noodles to the pan, tossing well, to warm through.

Step 6

This can be served warm or cooled. I ate this after taking the photos, it was on the cool side but still absolutely delicious!

Step 7

Serves 2 – 3

Step 8

Leftovers can be stored in the refrigerator for up to 3 days in a covered container.