Stir-Fried Tofu with Vegetables and Buckwheat Noodles

For the Stir-Fried Tofu and Vegetables:

1. Heat olive oil in a large skillet or wok over medium-high heat.

2. Add the cubed tofu and cook until it’s golden brown on all sides. Remove the tofu from the skillet and set it aside.

3. In the same skillet, add sesame oil. Stir in the minced garlic and minced ginger and sauté for about 1 minute until fragrant.

4. Add the sliced onion and mixed vegetables to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.

5. Return the cooked tofu to the skillet and mix well with the vegetables.

6. Drizzle low-sodium soy sauce over the tofu and vegetables. Add salt, pepper, and crushed red pepper flakes (if using). Toss to combine and cook for an additional 2-3 minutes.

For the Buckwheat Noodles:

1. Bring a pot of water to a boil. Add a pinch of salt to the boiling water.

2. Add the buckwheat noodles to the boiling water and cook according to the package instructions, usually about 5-7 minutes.

3. Once the noodles are cooked, drain and rinse them under cold water to stop the cooking process.

To Serve:

1. Divide the cooked buckwheat noodles among serving plates.

2. Top the noodles with the stir-fried tofu and vegetable mixture.

3. Garnish with chopped green onions.

4. Serve the Stir-Fried Tofu with Vegetables and Buckwheat Noodles immediately as a delicious and nutritious meal.