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Ingredients:

1 package Chinese or Japanese soba noodles
8 ounces firm tofu
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1/4 pound sliced fresh mushrooms
1 green onion bunch, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 tablespoons low sodium soy sauce
1/4 cup rice wine
1 tablespoon rice vinegar
1 to 2 teaspoons sesame oil
1 tablespoon polyunsaturated oil
1 dash chili oil

Directions:

Cook soba noodles in boiling water until tender. Cut tofu into cubes, pat dry with  paper towels, coat with flour and brown in 1 tablespoon vegetable oil. Thinly slice  mushrooms, peppers and green onions. Lightly saute in vegetable oil. Drain noodles, add  vegetables and tofu cubes and toss lightly with dressing. (recipe follows). Chill before  serving. May be served warm or cold.

Dressing: Combine the last 6 listed ingredients.

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