Tofu Soba in Tahini Peanut Sauce

6 oz soba noodles (buckwheat)
4 cups fresh spinach
10 oz firm tofu (cubed or cut into triangles)
2 large mushrooms ( 1/2 cup sliced)
1 red chili pepper (or jalapeno), minced
3 green onions, sliced
3 cloves garlic, sliced
1 tsp grated ginger
1 Tbsp each peanut butter and tahini paste
1 tsp each sesame oil and tamari
1 Tbsp sesame seeds

Bring 2 quarts water to boil, add soba noodles, return to boil, add one cup water, return to boil and turn off heat. Remove noodles from pot, leaving cooking water in pot, and rinse noodles with cool water. Put spinach in cooking water to wilt.
Prepare vegetables and tofu. Pour off water and remove spinach from pot.
Spray pot with Pam put in vegetables and tofu, reserving spinach. Saute for a few minutes and remove tofu before adding peanut, tahini, sesame oil and tamari. Add about two cups water to make sauce.
Put noodles in bowl, add spinach and tofu and top with sauce. Sprinkle w/ sesame seeds.
This makes 4 huge portions.
TIP: It is important to take the tofu out or it will soak up all the sauce! Also, this sauce will thicken quickly and start evaporating, so just heat to blend flavors.

Number of Servings: 4

Recipe submitted by SparkPeople user AZCHRISANN.