Tofu & Soba Noodle Stir Fry with Spinach & Mushrooms

Directions

1. Cook the soba in salted water until just tender, then drain and rinse under cold water.
2. Pat the tofu dry, cut it into medium dice, and toss with a little soy sauce in a bowl.
3. Wash and dry the spinach, mushrooms, and green onions; slice the mushrooms, trim the roots, chop the onions, and mince the garlic and ginger.
4. Put a skillet on the stove over medium-high heat and add a thin coating of oil.
5. Add the tofu and cook, turning once, until browned, about 3–4 minutes. Move it to a plate when done.
6. Whisk together soy sauce, sesame oil, and honey to form the sauce.
7. Add a bit more oil to the skillet, then cook garlic, ginger, and a pinch of crushed red pepper for 15–30 seconds until fragrant.
8. Stir in the mushrooms and cook until just tender, about 2–3 minutes. Add spinach and cook until wilted, 1–2 minutes.
9. Return the tofu to the skillet, add the soba and the sauce, then toss to combine and heat through, about 1–2 minutes.