Bring a pot of water to a boil. This will be used to cook the noodles later

Heat a large, non-stick frypan over medium heat and coat the bottom with cooking spray or oil.

If using tofu, drain the block of tofu and press out as much excess liquid as possible. Cut the block into ¼-inch thin strips and then cut the strips into bite-sized pieces. Place the cut tofu in a single layer on the hot frypan, sprinkle with salt and pepper, and cook on one side until golden brown. Flip the tofu over, sprinkle the second side with more salt and pepper and continue to cook until the second side is golden brown. Watch the tofu carefully to make sure it doesn't burn.

While the tofu is browning, mix all of the almond butter sauce ingredients (except for the water) together until smooth. Add in two tablespoons of water and mix well. Add in more water if you desire a runnier consistency. The sauce will thicken the longer it sits.

Once the tofu has browned on both sides, remove it to a plate and set aside.

Spray the same frypan with more cooking spray or coat the bottom with a little more oil and add in your frozen or leftover vegetables. Stir the vegetables occasionally and allow them to cook through.

While the vegetables are cooking, and the soba noodles to the pot of boiling water and cook according to the package directions. Once cooked through, drain the water and rinse the noodles with cold water.

To serve, place some noodles, sautéed tofu and vegetables into a bowl and top with the almond butter sauce, green onion, sesame seeds and red pepper flakes for kick.

Enjoy immediately!