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Sesame Soba Noodle Bowls with Roasted Veggies & Baked Tofu

Ingredients

• 1/4 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 2 teaspoons freshly grated ginger
• 2 teaspoons sriracha sauce (or to taste)
• 1 teaspoon sesame oil
• 1 pound extra-firm tofu, drained, pressed and cut into 1-inch cubes
• 20 asparagus spears (1 small bunch or about 3/4 pound), tough ends trimmed and cut into 2 inch pieces
• 2 medium carrots, chopped
• 1/2 medium red onion, sliced into strips
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 8 ounces dried soba noodles (use buckwheat soba noodles to keep this gluten-free)
• 2 scallions, chopped
• Toasted sesame seeds
• Black pepper

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