Bring a pot of water to a boil. Once boiling, add your soba noodles and cook for approximately 9 minutes. Once done, strain the noodles and rinse them under cold water until they are cold to the touch. Set aside.

For Rice Noodles: Bring a large kettle or pot of water to a boil. Once boiling, cover the rice noodles with the hot water and let them sit for approximately 8 minutes. They are ready when there is no crunch when tasting. Strain the noodles, rinse under cold water, and set aside. Replace soba noodles with rice noodles in the recipe if desired.

Give your vegetables a quick wash where needed, and cut them as shown below.

Bring a large pan with a splash of oil to medium-high heat. Once hot, add the tofu and cook for approximately 5 minutes, or until the edges begin to brown. Add the diced carrot, cabbage, and red pepper to the pan and cook for another 8-10 minutes, stirring occasionally, until the vegetables are done.

Add the strained soba noodles (or rice noodles, if using), peanut sauce, and 2 tablespoons of water. Stir everything together and cook for an additional 3-4 minutes, or until the sauce reaches your desired consistency and clings to the noodles.

Build your dish by plating the veggies and noodles. Top with sesame seeds and diced cilantro.