Instructions

1. Pat the tofu with a towel. Wrap with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
2. Cook the soba noodles according to package instructions. Rinse with cold water and set aside.
3. For the peanut sauce, mince the garlic cloves in the bowl of a food processor. Add the ginger, peanut butter, soy sauce, water, sesame oil, honey, sriracha, rice vinegar, cilantro and peanuts. Puree until fully combined, about 2 minutes.
4. Heat 1 tablespoon oil over medium high heat in a large skillet or sauté pan, swirling to coat the bottom. Add the tofu and cook until browned, about 2 minutes per side. Transfer the tofu to a plate and wipe out the skillet.
5. Heat 1 tablespoon oil in the skillet over high heat. Add the white parts of the scallions. After they start to soften, about 1 minute, add the red peppers and bok choi stems.
6. Sauté the red peppers and bok choi stems until they are cooked but still crisp, 3-5 minutes. Stir in the soba noodles and peanut sauce.
7. Then fold in the bok choi leaves and tofu, letting the leaves wilt and everything to be heated through.
8. Finally, stir in the green scallions and chopped peanuts before serving.