Vegan soba noodles

Here we go: 

Ingredients:
Broccoli 
Zucchini (yellow and green)
Mushrooms (I used crimini) 
Onion
Bell pepper
Extra firm tofu 
Lime
Cilantro
Peanuts
Garlic 
Cabbage 
Soba noodles (I use this brand) 

Sauce:
White miso
Soy sauce
Ginger
Peanut butter
Lime
White wine vinegar 
Mirin
Garlic

Instructions

1. Get as much liquid out of the tofu as possible, cube, and coat with EVO and whatever spices you want
2. Bake at 400 for a while
3. While the tofu is baking,chop all the veggies and sauté with whatever spices you want (I left the cabbage out of this, just used it on top for texture, but you can cook it too!)
4. Make the sauce: add equal parts miso and peanut butter to a bowl and whisk in approx 1/3 cup (no clue how much I used.... use your best judgement...). Grate approx 4 cm fresh ginger, add a clove or two of chopped garlic, and squeeze half a lime into it. Add a dash of white wine vinegar and mirin and taste. Add water as needed. If you don't have mirin or want to buy it just add a little brown sugar or maple syrup or something to sweeten it up a bit. 
5. Boil the noodles and at this point you'll want to stat to broil the tofu 
6. Drain the noodles, saving a bit of the water, and ,ix the sauce in. Continue to cook on the stove over low heat for about a minute.
7. Add all the veggies to the noodles (or the noodles to the veggies) and mix in the tofu
8. Serve with cilantro and a sprinkle of peanuts and finely sliced cabbage! I ran out of sriracha but I would definitely add that on top too!