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Tofu-Vegetable Noodle Toss

['1 pound asparagus, trimmed and cut into 1-inch pieces', '1 1/2 cups trimmed and halved snow peas', '1 cup Marinated Sautéed Tofu cubes', '9.5 ounces buckwheat soba noodles', '1 tablespoon low-sodium soy sauce', '2 tablespoons low-sodium soy sauce', '1 tablespoon mirin', '1/2 tablespoon agave nectar', '1/2 tablespoon rice vinegar', '1 clove garlic, crushed', '2 teaspoons cornstarch mixed in 1 tablespoon cold water', 'Dash sesame oil or chili oil (optional)', 'Pinch crushed red pepper flakes (optional)']

Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.

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