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1 package of extra firm tofu drained and pressed slightly all over with paper towels. Cut into cubes.

In a small bowl add 3 tbsp low sodium soy sauce, 1 tbsp toasted sesame oil, 1 tbsp roasted sesame seeds, 1/2 lime juiced, 1 tbsp fresh ginger, 2 tbsp scallions chopped finely. Whisk together. Add in tofu, cover and let sit for 15 min ( while you do the other prep!)

1 package of soba noodles or large caliber whole wheat spaghetti. Cook per directions..Set aside.

3-4 cloves of garlic minced

1 package Sugar snap peas

1 package of white mushrooms or shitake sliced

1 cup of shredded carrots

1 leek cleaned and sliced

2 small zucchini sliced and halved

2 tbsp toasted sesame oil

1 tsp cayenne pepper (optional if you want to add a little heat)

salt and pepper

Heat up Wok or large pan medium high. Add oil, heat and then add garlic. Cook till you smell the aroma. Add vegetables and cook 5-7 min while stirring constantly. Add tofu and stir all together. Season with salt and pepper. Cook additional 5 min. Add Noodles and mix together for a few minutes.

Serve in big bowls and sprinkle with additional sesame seeds and scallions.

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